Wash chicken & pat dry

Create Egg Mixture: Mix together eggs and milk. A good rule of thumb is that for every egg in the mixture, have approximately 1-2 tablespoons of milk. 2-3 large eggs are usually enough to serve a group of 4. Mix together in a large bowl.

Create Breadcrumb Mixture: Mix breadcrumbs (normal, panko or homemade are all fine) together with seasonings (up to preference, but rosemary, thyme, onion powder, and garlic powder, are all good ideas). Spread evenly on a plate.

Flour Plate: Lay out around a half inch of flour evenly on a large plate.

Line up the flour plate, egg plate, and breadcrumb plate in the corresponding order.

Drag the chicken cutlet through the flour, coating it evenly. Then cover it in the egg mixture, and then cover it in the breadcrumb mixture.

Once all cutlets are properly breadcrumbed, heat oil over medium-high heat.

Cook cutlets on a skillet until golden brown, flip occasionally. This step is very variable depending on how thick the cutlets are, but make sure they are fully cooked.