Preheat the oven to 200°F and line a baking sheet with parchment paper. Set aside

Using a sharp, thin knife, slice the chicken breasts in half lengthwise into cutlets. If necessary, flatten to an equal thickness. Blot each cutlet with paper towels to remove moisture.

Set up a breading station with 3 pie plates. Combine the flour, salt and pepper to the first plate. Whisk together the eggs and grated garlic in the second plate, and combine the Panko crumbs and Parmesan cheese in the third plate. 

Working with one chicken breast, add it to the flour mixture coating it on both sides, then dip it into the egg-garlic wash and then into the Panko bread crumb-Parmesan mixture. Pressing down lightly. Place the coated chicken filet on a plate and proceed with the remaining filets. 

In a large skillet set over medium-high, heat 2 tablespoons of oil until it begins to shimmer. Place 2 of the prepared cutlets into the skillet and cook for 3 minutes. Do not move the chicken for 3 minutes!

After 3 minutes, gently nudge the chicken with a spatula. If it is crisp on the bottom it will move, flip it over and cook the other side for 3 more minutes. 

Remove the chicken from the skillet and place onto the parchment-lined baking sheet, then transfer to the oven to keep warm. 

Add additional oil to the skillet if necessary and cook the remaining cutlets. Serve hot with sides of your choice.