Espresso and Lime

1 Cut both chicken breasts in half horizontally and pound into even thickness throughout
2 Season the chicken with garlic powder, onion powder and a pinch of cayenne pepper
3 Prepare breading station by whisking 2 eggs seasoned with a pinch salt and black pepper in one shallow bowl, place 1/2 cup of all purpose flour seasoned with a pinch of salt and black pepper in a second shallow bowl and combine 2/3 cup of panko bread crumbs with 1/3 cup of grated parmesan seasoned with a pinch of salt and black pepper in a third shallow bowl
4 To bread the chicken, lightly coat each portion in flour and allow the excess to fall off, then dip each flour coated cutlet into the whisked eggs and then transfer the egg dipped cutlets into the bread crumb mixture and coat generously
5 Add 3 tablespoons of butter into a large skillet and place over medium heat
6 Once the butter has melted, add the coated chicken and cook for 3-4 minutes on the first side
7 When the underside is golden brown and crisp, carefully flip the chicken and cook for 2-3 minutes on the other side or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
8 Transfer the pan seared chicken cutlets onto a baking sheet and top each cutlet with 2 slices of fresh mozzarella
9 Turn you ovens broiler on high
10 Place the chicken onto a center set rack in your oven and broil until the mozzarella has melted
11 Transfer the chicken parmesan onto plates and top each portion with tomato sauce or marinara 
12 Garnish with finely shredded parmesan and finely chopped parsley
13 Pair with pasta or mashed potatoes and enjoy!