Prepare three bowls for breading the chicken. Bowl one is for the flour (add a little paprika if you like). Bowl two is for the eggs (plus a little water) mixed up well and bowl three is for the mixture of bread crumbs and parmesan cheese.
Bread the chicken. While breading, always make sure to do it in this order: Dip the chicken in the flour first (bowl one), then the eggs (bowl two), followed by the bread crumbs and cheese mix (bowl three).
Put enough olive oil in the frying pan to cover the bottom of the pan. You can always add more if needed.
Heat olive oil in a frying pan until hot.
Fry the chicken in the pan for about four minutes on each side until it's brown on each side. Be careful not to overcook, as it will make the chicken tough and chewy.
Fry the chicken in batches so as not to overcrowd the pan when frying. In between batches, you can add more olive oil if needed. If you do add more oil just be sure to let it become hot before you add more chicken.
Remove the chicken from the fry pan and place on a paper towel to absorb the excess oil. Serve with a side string bean salad (recipe below), and enjoy!
For the 'Johnny Jet' sandwich:
Place the cutlet onto semolina bread, top with low-sodium ham.
Place cheese on top.
Add honey mustard to bread top and place on top of sandwich. Enjoy!
For the cold string bean salad:
Boil string beans to al dente (not too squishy!)
Chop up the rest of the ingredients. Combine all ingredients in bowl and drizzle with balsamic vinegar olive oil. Toss and serve!