Trim and cut the chicken lengthwise

• Trim the chicken breasts of all membranes and fat so they are completely clean.
• Cut each breast lengthwise into long, narrow cutlets instead of butterflying them flat.
• They will look like chicken tenders but will flatten out once breaded.

Prepare the egg mixture

• Beat the eggs in a bowl with the Italian dressing, salt and pepper.
• Whisk until well combined.

Prepare the breadcrumb mixture

• Combine the breadcrumbs with the dried parsley, grated Pecorino Romano, salt and pepper in a second bowl.

Coat the chicken in the egg

• Add the cutlets to the egg mixture and massage them so they are all evenly coated.
• Let them soak up the dressing while you set up one wet hand and one dry hand.

Bread the cutlets

• Take one cutlet from the egg and press it firmly into the breadcrumbs with your dry hand.
• Put real pressure into it and squeeze so the cutlet flattens and opens up.
• Set the breaded cutlets aside and repeat with the rest.

Fry the cutlets

• Heat the frying oil in a pan.
• Fry the cutlets until deep golden brown on both sides, keeping them tender inside.
• Drain on a wire rack to keep them crispy and repeat with the remaining cutlets.

Serve with lemon

• Squeeze fresh lemon over the warm cutlets.
• Serve right away; they are so tender they can be cut with a fork.