Slice and Pound the Chicken:

Cup of Yum
1. Place your hand over the chicken and use a knife to carefully slice it in half lengthwise to create two thinner slices of equal size.
2. Place saran wrap over the chicken and use a meat tenderizer to pound it evenly thin, until about 1/4 inch thick.
3. Pat the chicken dry and season with salt and pepper.

Bread it:

1. Dredge it in flour, tap off any excess.
2. Lightly coat it in the whisked eggs combined with garlic powder.
3. Coat generously in a mix of the Breadcrumbs and shredded Parmesan cheese.

Fry it: (See notes for air fryer method)

1. Heat 2 TBS vegetable oil and 2 TBS butter over medium-high heat in a large skillet.
2. Fry the chicken in batches of 1-2, don't overlap. Leave room around them so that the edges can get crispy. Cook until golden brown, about 3-4 minutes per side.
3. Add additional oil and butter as needed while you fry the remaining chicken. Decrease heat slightly if needed.
4. Place on paper towel-lined plates, the paper towels absorb excess oil which makes them crispier.
5. Let the chicken rest for at least 5 minutes prior to slicing.
6. PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
7. Serve with lemon wedges and Arugula salad with Balsamic and shaved Parmesan.