Cut chicken breasts into cutlets lengthwise if you didn't buy cutlets. If the chicken pieces are more than ½", pound them with a kitchen mallet to make them thinner. If they're too thick the chicken won't be cooked in time before the parmesan could start burning.

Preheat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan.

In one small flat dish or plate add the shredded parmesan. In a second small flat rimmed dish add the beaten eggs, Italian seasoning, salt, and pepper. Stir to combine.

Using a fork or tongs, take the chicken cutlets one at a time and first dip them on both sides in the eggwash mix, making sure to gently shake off the extra egg. Next, dip the chicken breast into the parmesan making sure to coat both sides. The chicken won't be completely covered but the cheese will melt and spread to cover the chicken.

Cooking just two of the chicken cutlets at a time, brown them for 3-4 minutes per side. Do not try to flip them early because the cheese won't be crisped enough and will fall off. 

Cook 3-4 mins per side to brown. Don’t flip early because the cheese won't be crisp and could just slide off. It’s got to crisp and not just melt. After 3 minutes it is ok to carefully peak and lift one corner slightly to make sure the parmesan is browned and crispy.

Continue cooking the remaining chicken cutlets, you can keep the others warm in the oven until all are cooked and ready to serve.