In a medium bowl, combine homemade breadcrumbs or panko, minced garlic, chopped parsley, dried Italian seasoning (if using), and ¾ cup of grated cheese. Season with kosher salt and black pepper.

In a separate bowl, whisk together the eggs with the remaining cheese, a pinch of salt, and pepper. Lighten the mixture with a splash of water.

Spread all-purpose flour on a plate and season with salt and pepper.

Pound chicken breasts to ½ inch thickness and season lightly with salt and pepper.

Set up a breading station in the order of seasoned flour, egg mixture, breadcrumb mix, and landing plate.

Heat enough olive oil in a frying pan to cover the bottom about ¼ inch deep, over medium-high heat for 3-4 minutes.

Fry the breaded chicken cutlets for 3-4 minutes on each side until golden brown.

Remove cutlets from the pan to drain on a wire rack or paper towels.