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Chicken Cutlets that make my heart melt

Thin cut chicken cutlets
(we plow through these so I usually make two or three packs)
Scramble 3 eggs in a bowl
Italian seasoned bread crumbs
(I pour a decent pile on a plate...think about it, it has to be enough to cover all the chicken you are going to cook)
Mix Pecorino Romano cheese in with the bread crumbs (about half a cup)
Fine chop Italian flat leaf parsley  (about 1/4 cup)
Add salt and pepper to the bread crumb mixture

Okay so now take a large or multiple large non stick fry pans out.  Put about 1/2 inch vegetable oil in the bottom of the pan/pans. Basically take two turns around the pan.
Its important not to use olive oil because then the cutlets will just taste like olive oil. Vegetable oil is tasteless so the cutlets will actually taste like all the amazing seasonings you added.
Let the oil heat up
NEVER COOK ANYTHING ON HIGH HEAT! EVER! SO just let the oil heat up on medium, once its warm ( I test this by hovering my hand over the oil, when it feels nice and warm its ready)
My grandmother places 1 garlic clove in the oil while its heating and then she removes it before frying the chicken. This will make the oil have a slight garlic fragrance and light garlic taste.

Directions:
Take a cutlet
Dip in Egg
Cover with Bread Crumb Mixture
Place in Fry Pan
When the edges are a light golden brown Flip them Over
This should not take more than 3 minutes on each side
Take Cutlets out of pan and let them cool on a cooling rack ( not on a paper towel bc then they will get soggy)
Cover with foil

I sprinkle a little pecorino romano cheese over the top