Directions

1. Lay the chicken breast on a cutting board. Put your hand over the top of the breast and with a very sharp knife, cut the chicken breast in half through the middle. You will end up with 6 thin chicken breast pieces. (If you are not comfortable with a knife, you can pound the chicken out until it is about ½’ thick or buy ½’ thick chicken cutlets) Rinse the chicken and then pat dry and season both sides with salt and pepper.
2. On a large plate, mix the breadcrumbs, cheese and garlic. On a separate plate put the flour. Then in a shallow bowl combine the eggs and water. Now you have your dipping station Dip each breast into the flour, then shake off the excess. Next, dip it in the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Lastly, dip the chicken in the bread crumbs, turn it over and press it into the breading to coat. Place on a clean plate of cutting board.
3. In a large non-stick skillet heat up enough oil to cover the bottom by ¼ inch. Over medium to medium high heat, place the breast in the skillet, depending on the size of your skillet you may need to work in batches. I had to do mine 3 at a time. Depending on how big your chicken breasts are, it should take about 4 – 5 minutes on each side. They should be golden brown. If you notice they are getting too brown, turn your heat down a little. When they are done place them on a baking pan (cookie sheet) and cover them with tin foil.