Directions

1. Cut each chicken breast in half, lengthwise, and cut the two pieces in half again, to yield four pieces of chicken per breast.
2. Pound the chicken between two pieces of plastic wrap until it is very thin, about the thickness of a nickel.≈

   

3. To make the breading, mix flour, salt, pepper and garlic salt together in a bowl.
4.  Make an egg wash of the two eggs, milk, and chopped parsley.
5.  Put the bread crumbs in a third bowl.
6. Dredge chicken pieces in flour, then egg and finally bread crumbs.
7. Heat oil in a large skillet to medium heat and fry chicken until brown and crispy (about two minutes on each side).  Drain on paper towels.