1. Prepare the Chicken:

• • If using whole chicken breasts, butterfly them and slice into thin cutlets.

• • Place thin sliced chicken breast pieces between plastic wrap and gently pound to even thickness.

• • Pat dry thin sliced chicken breast pieces with paper towels and season with salt and pepper.

2. Set Up Coating Station:

• • In a shallow dish, combine breadcrumbs, Parmesan, minced garlic, Italian seasoning, paprika.

• • In another dish, whisk together eggs and milk.

• • Place flour in a third dish.

3. Coat the Chicken:

• • Dredge each thin sliced chicken breast piece in flour.

• • Dip in egg mixture.

• • Coat thoroughly with Parmesan-breadcrumb mixture, pressing gently to adhere.

4. Cook the Chicken:

• • Heat olive oil in a large skillet over medium heat.

• • Cook thin sliced chicken breast pieces for 4-5 minutes per side until golden brown and cooked through.

• • Work in batches to avoid overcrowding.

• • Transfer to a wire rack to maintain crispiness.

5. Prepare Garlic Butter Sauce (Optional):

• • Melt butter in a small saucepan.

• • Add minced garlic and cook for 1 minute.

• • Stir in parsley, lemon juice, and red pepper flakes.

• • Drizzle over cooked thin sliced chicken breast just before serving.

• • Top with some grated Parmesan (Optional).