Adult Chicky Tenders (Chicken Cutlets)

1. Cut the chicken in half to make 4 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.
2. Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan cheese.
3. Heat olive oil in cast iron skillet over medium heat.
4. Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly.
5. Place in the hot pan for 3 minutes each side. Repeat with the rest of the cutlets.
6. Serve with a squeeze of lemon and an arugula salad on top.