1. Pat dry chicken breasts with paper towels. Pound with a meat mallet until the chicken is even in thickness.

2. In a bowl, lightly beat eggs with a teaspoon of water. Place flour on a separate plate. On another plate, mix together Panko breadcrumbs, Parmesan cheese and Italian seasoning.



3. Dredge each chicken breast in flour, then dip it in the egg mixture, shake and drip off the excess egg, and finally coat with the Panko-Parmesan mixture.
4. Heat oil in a large skillet over medium-high heat. Slightly reduce the heat (it helps chicken not to stick), and add chicken. Cook on each side for about 3-5 minutes, until golden brown (the internal temperature should be at least 165F (74C)).