Cut the chicken breasts in half lengthwise. Using a meat tenderizer, pound the chicken breasts until each one is about 1/3-inch thick.
On a large plate, combine the parmesan cheese, panko bread crumbs, and garlic parsley salt.
In a separate bowl, whisk the eggs together until smooth.
Dip the chicken into the whisked eggs, followed by a dunk in the breadcrumbs.
Preheat a skillet with oil over medium heat. Cook the chicken cutlets on each side for about 3 minutes, or until the internal temperature reaches 165°F. Enjoy over pasta, rice, or sandwiched between two pieces of bread with your favorite toppings!