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Trim any fat from your chicken. Slice each breast lengthwise into 1 inch strips. No need to butterfly or pound them.
Whisk eggs + Italian dressing in a shallow bowl. In a separate shallow bowl, mix breadcrumbs, Parmesan Romano, garlic powder & parsley.
Dip your chicken in the egg wash, letting excess drip off before dunking it in the breadcrumb mixture. Press each piece firmly into the breadcrumbs, fully coating both sides. Really press the breadcrumbs in! The pressure flattens the strips into thin cutlets.
Heat about ¼ inch of a neutral oil in a large skillet over medium-high heat. Fry cutlets in batches for about 2–3 minutes per side, until golden brown and the chicken reaches 165°F.
Transfer to a paper towel-lined plate and season with salt while they’re still hot.