Cut chicken breast horizontally into two pieces. You will get 4 chicken cutlets in total.
Using a rolling pin or meat mallet flatten the thick parts.
Gather two bowls. In one bowl beat 1 egg, 1 tablespoon of water, salt, and pepper.
In another bowl add panko breadcrumbs, parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
Using a kitchen tong pick one cutlet. Dip both the sides in egg mixture.
Let the excess egg mixture drip off, then dip into the breadcrumb mixture. Press into the bread mixture for even coating.
Heat 2 cups of oil in a skillet. Just enough oil for shallow frying.
Fry 2 chicken cutlets at a time. Cook one side for 3-4 minutes undisturbed.
Flip and cook for another 3-4 minutes. It should be golden brown in colour.
Remove and keep it on a wired rack to drain excess oil.
Serve with a squeeze of lime with fresh salad or over pasta.