Thin the chicken breast. First, butterfly it (slowly and carefully slice the chicken breast from the thicker side to the thinner side horizontally, not going all the way through). Then, the easiest method is to use a meat tenderizer or even a rolling pin to flatten the butterflied chicken breast.

Season the chicken breasts with salt (to taste or half a teaspoon total), black pepper (to taste or one-fourth teaspoon), dried oregano, and garlic powder.

Chop the fresh parsley and add it to the beaten eggs.

Set up your breading station (flour, beaten eggs, and breadcrumbs). Season the flour, beaten eggs, and breadcrumbs with a pinch of salt and black pepper.

Bread the chicken first in the flour, then the beaten eggs, and finally in the breadcrumbs.

In a pan (large enough for the size of the chicken milanesa) over medium-high heat, add 1 cup of oil. Once the oil is hot (about 350°F/175°C if measuring with a cooking thermometer), add the milanesa and cook for about 2 minutes on each side until golden and cooked through. If using other types of meat, adjust the cooking times accordingly.

Once cooked, take it out and dry it on a cooling rack (or on a plate with paper towels).