Begin by slicing the boneless skinless chicken breasts to about ½ inch thickness. To ensure even cooking, lightly pound the slices until uniform. Season them generously with kosher salt and freshly ground black pepper.

Create your breading station by arranging three shallow dishes: one with all-purpose flour, a second with a mixture of the large eggs and water, and a third with a blend of homemade breadcrumbs, minced garlic, chopped parsley, dried Italian seasoning, and grated Pecorino Romano.

Take each seasoned chicken slice and dredge it in the flour, dip it into the egg mixture, then roll in the breadcrumb mixture, pressing gently to adhere the crumbs.

In a large skillet, pour in enough extra virgin olive oil to cover the bottom about ¼ inch deep. Heat the oil over medium-high until it shimmers but does not smoke, about 2-3 minutes.

Carefully place 1-3 coated chicken cutlets in the hot oil, frying each side for about 3-4 minutes until golden brown. Transfer to a wire rack or paper towels to drain excess oil.

Serve immediately for maximum flavor and texture, or keep them warm in a preheated oven at 250°F while finishing the frying.