The Modern Nonna

The Chicken
1 For the chicken, take each chicken breast and carefully slice it in half.
2 Then take each half, place it in between saran wrap (or parchment) and gently pound them thinly with a meat tenderizer or wooden rolling pin.
3 Repeat this until you have 6 thin cutlets. Next, season each side with salt and pepper. Set aside and you prepare the dredging station.
The Breading
14 Note: check out my recipe for homemade breadcrumbs here. I like making my own as it makes all the difference. If you use store-bought, make sure you buy Italian and add finely grated Parmigiano cheese to them. 
4 For your dredging station: Put flour on a plate. In a separate bowl, whisk two eggs and season with salt and pepper. Lastly, add the homemade breadcrumbs.
5 Take each cutlet, dip and gently press each side in the flour (shaking off the excess), followed by the whisked eggs, and lastly the breadcrumbs.
6 Repeat this step until all of the cutlets are breaded.
7 Once breaded, add enough avocado oil to a pan to coat the bottom nicely. Heat it on medium-high heat or until it shimmers. Tip: You can place a wooden spoon into the oil and if it bubbles up, it’s ready.
8 Take one breaded chicken cutlet at a time, place it in the hot oil away from you. I like to fry 2-3 at a time and not overcrowd the pan.
9 Fry each one for 2-3 minutes until golden and lower the heat to medium-low. You will need to reduce the heat as Parmigiano Reggiano breadcrumbs can burn quicker. 
10 Once fried, place each one onto a wired rack with foil underneath. Placing them on a wired rack will ensure they remain crispy.
11 Enjoy with pasta, a side salad, in a wrap, sandwich, or any way you like!