Start by preparing the chicken breasts. If they are thick, pound them to an even ½-inch thickness using a meat mallet. This helps them cook evenly and stay tender. Season both sides of the chicken breasts generously with salt and pepper.
Next, set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs with the water. In the third dish, mix together the breadcrumbs, garlic powder, paprika, and Parmesan cheese.
Coat each chicken breast in flour, shaking off the excess. This step is crucial for achieving a well-coated cutlet. Then, dip the floured chicken into the egg mixture, ensuring it's fully coated.
Now, press the chicken into the breadcrumb mixture, making sure it’s completely covered. Allow them to sit for about 10 minutes before frying. This resting period helps the coating set, ensuring it adheres better during cooking.
In a large skillet, heat about ¼ inch deep of vegetable oil over medium-high heat. You want the oil hot enough that it sizzles when the chicken is added but not so hot that it burns.
Once the oil is hot, carefully add the chicken cutlets to the skillet. Fry them for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to work in batches.
Remove the fried cutlets from the skillet and let them drain on a wire rack. This helps keep them crispy instead of soggy.
