Pound each chicken breast between two pieces of plastic wrap or in a resealable bag to about a half-inch thickness. Season both sides with kosher salt and freshly ground black pepper.

Set up three shallow bowls: one with all-purpose flour, the second with whisked eggs, and the third with a mixture of panko breadcrumbs, Italian breadcrumbs, and grated parmesan cheese.

Dredge the flattened chicken breast in flour, ensuring even coating; shake off excess. Then coat in egg and finally in the breadcrumb mixture, pressing firmly to ensure a thick coating.

Heat sufficient oil in a large skillet over medium heat until hot. Carefully add the breaded chicken cutlets, cooking for 4 to 5 minutes on each side or until golden brown and cooked through.

Remove the cooked chicken cutlets from the skillet and place on a plate lined with paper towels to absorb excess oil. Allow to rest for a few minutes before serving.