Directions:

1. Please note, it is important to wash your hands thoroughly and regularly as you make this recipe to avoid cross contaminating your tools, cooked cutlets, and kitchen.
2. Working on a cutting board, use a sharp knife to carefully trim any excess fat off the chicken and discard of it. 
3. On the same cutting board, slice your chicken breasts into 3 or 4 slices, length wise. Put all of your chicken pieces in a dish off to the side. 
4. Set up your chicken station. Make sure your cutting board on a sturdy surface. Place 1 – 8×8 (or larger) piece of parchment paper down on top of the board. Then, add one piece of chicken to the center. Then, cover it with an equal size parchment paper.
5. Using your rolling pin or mallet, gently ‘pound’ the chicken until it is evenly thick throughout, about 1/4 inch. Place the pounded cutlet off to the side on a dish or pan.
6. Repeat this process until all chicken cutlets have been pounded thinly.
7. Set up the egg and breadcrumb station. In one shallow baking dish or pan with sides, crack the eggs. Add the water and whisk until all the eggs are beaten. 
8. In another shallow baking dish or pan with sides, add the breadcrumbs and seasoning. Use a fork or your hands to mix well. 
9. Place a sheet pan off to the side to collect the breaded chicken cutlets. 
10. One by one, add the chicken cutlets into the egg, coating all sides. 
11. Then, add the chicken into the breadcrumb and press to coat the cutlet with the breadcrumb mixture.
12. Lay the breaded cutlets out on the sheet pan once coated.
13. With clean hands, in a different, clean sheet pan, add clean 2 layers of paper towels or clean lint free towels. This will be used to capture excess oil from the cooked cutlets. Be careful not to get this pan or paper towels dirty at all. I would recommended placing this far away from the area you prepped your chicken.
14. In a frying pan, add avocado oil to the bottom to generously coat, about 1/4 inch high.
15. Heat the pan to low medium heat. 
16. Once the oil bubbles around the tip of a wooden spoon, it is ready for frying. 
17. One or two at a time, add the cutlets to the pan. 
18. Cook the cutlets for about 2-3 minutes on either side, until browned. They are thin, so it is important not to over cook them. 
19. Once done, carefully and gently remove the cutlets from the pan an place on the clean, draining sheet pan. Use tong to complete this step. Note: these tongs should only be used to handle cooked chicken. Do not use these tongs to add uncooked cutlets to the frying pan.
20. Using a different pair of tongs, add two additional cutlets to the frying pan. 
21. Continue this process until all cutlets are cooked. 
22. Add more oil to the pan as needed.
23. Thoroughly clean your tools and work surfaces. 
24. Eat cutlets while warm with a squeeze of lemon, marinara sauce, or piled high with a Cesar salad! Your cutlets, your choice!