Grammie’s Chicken Cutlets

4 boneless, skinless chicken breasts (8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 large eggs
1 ¼ cups panko bread crumbs
1/2 cup (2 ounces) grated Parmesan cheese
Neutral oil, such as avocado, for shallow-frying
1 tablespoon unsalted butter

Set one hand on top of a chicken breast to hold it in place, then cut horizontally through the middle so you have 2 thinner cutlets. Repeat for all the chicken breasts for a total of 8 cutlets. Pat the chicken dry with paper towels. Season the chicken all over with 2 teaspoons of salt. Prepare 3 shallow dishes or large plates for coating the chicken. In the first dish, combine the flour, garlic powder, and Italian seasoning. Season with ½ teaspoon each salt and pepper. In the second dish, beat the eggs. In the third dish, combine the panko and Parmesan, then season with ¼ teaspoon each salt and pepper. One at a time, dip the chicken cutlets in the flour and coat all sides, tapping off the excess. Next, dip in the egg, allowing any excess to drip back into the dish. Finally, coat with the panko mixture, pressing to adhere. Place on a plate as you coat all the cutlets.

ENJOY NOW: In a large cast-iron skillet or heavy-bottomed pot, heat ¼ inch of oil over medium heat. Once shimmering, add the butter, swirling until melted. Carefully add 2 chicken cutlets to the skillet. Fry until golden brown and fully cooked, 2 to 4 minutes per side. Transfer to a clean plate, then immediately sprinkle with a little salt. Repeat with 2 more chicken cutlets. Serve.

ENJOY LATER: Arrange half the cutlets on a plate or sheet pan, cover with plastic wrap, and freeze until solid. Transfer the cutlets to a zipper-top plastic bag and freeze for up to 1 month. While still frozen, bake at 450°F until cooked through, 20 to 25 minutes.