Clean your chicken breasts, pat them dry, and make sure they are room temperature. Then use parchment paper underneath and on top of the chicken cutlets and pound them out with a meat mallet or anything that can flatten the meat (rolling pin, muddle, bottle of wine) (about ¼ inch thick)

OR just buy chicken cutlets that are already thin

season the chicken breasts with 1/2 tbsp. of Lawry’s, 1/2 tbsp. of garlic powder, salt (just a light sprinkling of salt), and pepper (set aside about 20-30 minutes to let seasoning soak in the chicken

add a cup or so of flour to a shallow dish (like a pie plate) and add the other 1/2 of Lawry’s, the other half of garlic powder, salt, and cracked black pepper to the flour and whisk together

whisk together the eggs & milk in a bowl

dredge the chicken in this order:

flour

egg wash

flour (pack the flour in good on the last dredge and let the excess fall off)

when the oil is hot (at about medium -medium high heat) add the chicken and fry about 5 minutes or so each side. Fry until golden brown. Set aside on a rack once they are done

note- you are not deep frying. just fill the pan with enough oil so that the oil rises to about 1/2 the edge of the chicken

get rid of most of the oil, but keep about 2 tbsp. worth of oil in the pan

add 2 tbsp. of seasoned flour to the oil

whisk continuously for about 2-3 minutes

add in a cup or so of milk and whisk on a medium heat continuously until a nice thick gravy emerges

add more milk if needed to achieve the consistency you desire

add 1 tsp. of the chicken bouillon powder to the gravy and stir

add salt and pepper if needed

pour that gravy over the chicken and serve! ENJOY!