Prep Chicken: Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally. Place each chicken cutlet between 2 sheets of waxed paper or plastic wrap and use the smooth side of a mallet or a rolling pin to pound them lightly pound until approximately ¼ to ½-inch thick.
Dry Rub Marinade: In a small bowl, combine 2 tablespoons parsley, 1 tablespoon granulated garlic, 1 tablespoon Goya Adobo con Pimienta, oregano, 1 tablespoon chipotle powder, and 1 tablespoon ground black pepper, stir to combine. (Remove 3 tablespoons of the rub mixture: Set aside for later use). In a large bowl, add chicken cutlets, sprinkle the dry rub on both sides of the chicken cutlets, and set aside.
Assemble the Chipotle Chicken Milanese: In a large bowl, lightly beat the eggs along with 1 tablespoon of the reserved dry rub marinade. Set aside. In a wide dish deep, combine both bread crumbs and 1 tablespoon of the reserved dry rub mixture: Set them aside. In another wide dish combine, all-purpose flour and the remaining 1 tablespoon of the reserved dry rub mixture: Set aside.
Prepare a large baking sheet lined with parchment paper or aluminum foil to place the sliced chicken cutlets after breading.
Dredging: Using kitchen tongs, first, dredge sliced chicken cutlets into the flour, shake off excess. Second, dip in the egg mixture, and let the excess drip back into the bowl. Finally, coat in bread crumbs or panko, Be sure to press it and move it around so that it's thoroughly coated.
Turn to coat both sides. Patting on lightly to make sure the coating adheres to the sliced chicken. Transfer to the prepared baking sheet. Repeat this step with the remaining chicken cutlets. Once you finish breading all the chipotle chicken Milanese, you will proceed to fry them.
Frying the Chipotle Chicken Milanese: Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. *(Make sure the oil is hot before placing the chicken). Once the oil is hot, fry 2 Chipotle Chicken Milanese at a time, occasionally turning until golden brown on both sides, about 3 minutes per side.
Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer)
Remove with tongs and transfer the Chipotle Chicken Milanese on a baking sheet lined with paper towels to drain excess oil before serving. Let the oil temperature return to 350 degrees F before frying the remaining chicken. Serve the Chipotle Chicken Milanese warm, with just a drizzle of lemon juice and Chipotle Bean Salad or Potato Salad "Ensalada Rusa."