Fried chicken cutlets

Rinse and pat the chicken breasts dry and cut them into even strips, or slice them in half or butterfly them into thinner cutlets.

Season the front and back of the strips with salt and black pepper.

Whisk four eggs with about four tablespoons of milk, salt and black pepper in a shallow pan.

Heat a cast iron skillet over medium to medium high with light olive oil.

Mix the panko breadcrumbs with shredded Parmesan, dried oregano, a little salt, cumin powder, a pinch of crushed red pepper flakes, two to three teaspoons of granulated garlic powder and black pepper.

Dip each piece of chicken in the egg mixture, letting the excess drip off, then roll it in the breadcrumb mixture.

With the oil at about 350 to 360 degrees Fahrenheit, fry the strips on both sides until golden and the internal temperature reaches 165 degrees Fahrenheit, about 10 minutes a batch depending on thickness.

Drain on a tray lined with paper towels.