Crispy Chicken Cutlets

Rinse the chicken fillet in cold water, pat dry with a paper towel, and slice thinly across the grain.

Cover each strip with plastic wrap and gently pound with a meat mallet to an even thickness. Season the pieces with salt and black pepper.

Whisk together the egg and milk, adding a pinch of salt, pepper, and grated garlic.

In a second shallow dish, combine the sifted flour with a pinch of salt.

Fill a third dish with breadcrumbs and chopped fresh parsley.

Dredge each piece of fillet first in the flour, then dip into the egg wash, and finally coat in the breadcrumbs.