These crispy, thinly-sliced chicken cutlets are an easy dinner for a busy night, and special enough for guests. Classic pan-fried and lighter air-fried instructions included.
In the second, beat the eggs with the cool water and a pinch of salt and pepper. In the third, mix together panko, Parmigiano Reggiano, and a pinch of salt.
Bread each chicken cutlet by dredging both sides in flour, then dipping in the egg wash to coat, and finally in the panko, gently pressing the breadcrumbs into the cutlet to adhere.