8 chicken cutlets, horizontally halved and pounded 1/8” thick

salt and pepper

1.5 cups AP flour

4 eggs

1 cup breadcrumbs

1 cup panko

1 cup Parmigiano-Reggiano

1.5 tsp garlic powder

1 tsp chili flakes

1 tsp oregano

1 tsp fennel seed

olive oil, for frying

{“Season the cutlets with salt and pepper. Arrange the breading station in three pie pans”=>”flour, beaten eggs, eveverything else”}

Heat oil 1/4” deep in electric skillet

Coat seasoned chicken in flour, eggs, and breadcrumb mix. Cook for aobut 3 minutes per side. Keep in 275F oven for up to 20 min.

In meantime, make a sauce