Cutlets Parmesan

Directions

1. 1
   Using a sharp knife, remove and discard any excess fat and gristle from chicken breasts.
2. 2
   Cut away white tendon from fillet. Place one breast half, smooth side down, between two sheets of waxed paper.
3. 3
   Pound cutlet until it is about 1/8-inch thick. Discard waxed paper; repeat process with remaining breast halves. Dust pounded cutlets with flour on clean sheet of waxed paper; shake off any excess.
4. 4
   Mix together bread crumbs, Parmesan cheese, oregano and garlic salt in shallow bowl.
5. 5
   Dip each cutlet first in egg mixture and then in crumb mixture.
6. 6
   Set cutlets aside on wire rack until ready to cook.
7. 7
   Heat oil in skillet over moderate high heat until almost smoking.
8. 8
   Place 2 cutlets in skillet and fry until crisp and golden brown.
9. 9
   Turn over with tongs and fry on other side about 1 to 2 minutes.
10. 10
    Drain on paper towels and fry remaining cutlets in same manner.
11. 11
    Sprinkle lightly with salt and pepper.
12. 12
    Serves 4.