Mom'S Parmesan Chicken Cutlets

• 1.5 pounds chicken tenders
• 3 eggs
• 2 cups bakeshop and super fresh bread crumbs
• 1 cup freshly grated parmesan cheese
• 1 teaspoon salt
• 2 cups vegetable oil

1. Flatten your tenders with the flat side of a meat mallet. Prepare a workstation with two bowls. In one bowl lightly beat the eggs, in the second bowl add the breadcrumbs with the freshly grated parmesan cheese. Blend the bread and cheese with fingertips or a fork.
2. Lightly sprinkle the chicken tenders with salt
3. Dredge tenders in the egg wash
4. After that, add to the bread/parmesan cheese bowl until you have a nice even and rather thick coating
5. Place coated cutlets on a baking sheet until you have coated all tenders.
6. As you fry up all of your tenders, place the cooked ones a dish that has been lined with paper towel - depending on the size of your pan, you will need to fry in several batches
7. Remove cutlets from the dish with paper towel and move to a clean dish before serving.

chicken tenders, eggs, bakeshop, freshly grated parmesan cheese, salt, vegetable oil

Taken from food52.com/recipes/48718-mom-s-parmesan-chicken-cutlets (may not work)