Cutlets Parmesan - cooking recipe

Ingredients

4 boneless, skinless chicken breast halves
1/4 c. flour
1/2 c. dry unflavored bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tsp. ground oregano
1 tsp. garlic salt
2 eggs, beaten
1/3 c. vegetable oil
salt and pepper to taste

Preparation

Using a sharp knife, remove and discard any excess fat and gristle from chicken breasts.
Cut away white tendon from fillet. Place one breast half, smooth side down, between two sheets of waxed paper.
Pound cutlet until it is about 1/8-inch thick. Discard waxed paper; repeat process with remaining breast halves. Dust pounded cutlets with flour on clean sheet of waxed paper; shake off any excess.
Mix together bread crumbs, Parmesan cheese, oregano and garlic salt in shallow bowl.
Dip each cutlet first in egg mixture and then in crumb mixture.
Set cutlets aside on wire rack until ready to cook.
Heat oil in skillet over moderate high heat until almost smoking.
Place 2 cutlets in skillet and fry until crisp and golden brown.
Turn over with tongs and fry on other side about 1 to 2 minutes.
Drain on paper towels and fry remaining cutlets in same manner.
Sprinkle lightly with salt and pepper.
Serves 4.