I slice 3–4 chicken breasts in half lengthwise to make thinner cutlets. In a resealable bag, I pound them to ½-inch thickness using a meat mallet or rolling pin for even cooking and tender breaded chicken treats.

In a bowl, I whisk ¼ cup olive oil, 1 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, and ½ tsp salt. I add the chicken to the bag, pour in the marinade, and toss to coat. I refrigerate for 30 minutes (or up to 2 hours for extra flavor) to tenderize these crispy chicken bites.

I set up three shallow bowls: one with 2 whisked eggs, one with ¼ cup flour, and one with 1 cup panko, ½ tsp oregano, ½ tsp lemon zest, and ½ tsp salt, mixed well to create a crunchy coating for the golden chicken cutlets.

I remove the chicken from the marinade, letting excess drip off. I dip each cutlet in the flour, then the eggs, and finally the panko mixture, pressing gently to adhere the coating for perfect breaded chicken treats.

In a large skillet, I heat ½ cup vegetable oil over medium heat until it reaches 350°F (175°C). I fry the cutlets in batches, avoiding overcrowding, for 6–7 minutes per side until golden and cooked through (internal temperature 165°F or 74°C). I drain them on paper towels or a wire rack for extra crispiness.

I sprinkle the cutlets with parsley and a pinch of salt, if desired, and serve with lemon wedges, enjoying the crunchy, juicy goodness of these golden chicken cutlets.