In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning and 3/4 cup of the cheese. Season with salt and pepper and mix with your fingers until the garlic is evenly worked into the crumbs.

In a second shallow bowl, whisk the 3 eggs with the remaining 1/2 cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.

Pour the flour into a third shallow bowl or plate, season it with salt and pepper and mix.

Set a piece of thinly sliced chicken on a cutting board, cover it with plastic wrap and pound it with a meat mallet to about 1/2 inch thick. Repeat with the rest of the chicken, then season both sides of each piece with salt and pepper.

Line up the chicken, the flour, the egg wash, the crumbs and a clean plate or pan for the breaded cutlets, in that order.

Dip a cutlet in the flour to coat all sides and tap off the excess. Dip it in the egg wash and let the extra drip off. Press it into the crumbs and move it around until it is thoroughly coated. Set it on the clean plate and repeat with the remaining cutlets.

Heat a generous amount of olive oil in a large, heavy-bottomed sauté pan over medium-high heat. Add 1 to 3 cutlets at a time, depending on how many fit without crowding the pan. Cook until golden brown on each side and the center reaches 165°F on a food thermometer, then move the cutlets to a rack or paper towels to drain.

Serve right away, or hold the cutlets in a 250°F oven for up to 1 hour before serving.