Line your cutting board with parchment paper for easier cleaning. Place trimmed chicken breasts with smooth, shining side facing up.
1 large chicken breast
Put your left hand on top of the breast. Hold a clean, sharp knife on the other hand, then carefully cut each breast in half lengthwise.
Place another piece of parchment paper on top of two halves chicken breast. Use a meat mallet to gently pound them into ¼ inch of thickness.
Season both sides of the breasts with salt and pepper.
¼ tsp Kosher salt, ¼ tsp black pepper
Pour the heavy cream in a mixing bowl.
½ c heavy cream
Working with 1 chicken cutlet at a time. Coat each piece with heavy cream, allowing excess to drip back into the bowl before moving to the next step.
In a shallow dish or another mixing bowl, combine tapioca starch, Italian seasoning, and ground coarse cashew.
½ tsp Italian seasoning, ¼ c unsalted cashew, ½ c tapioca starch
Carefully dredge cream coated chicken cutlets thoroughly in dry mixture. Remember shaking of the excess.
Place cutlets on a rimmed baking pan or a large dish lined with parchment paper. Do not over lap cutlets. Let the coating rest for 2-3 minutes.
Add 2 cups of oil to a large cooking pan or Dutch oven, heat over medium high heat to 325F.
2 c vegetable oil
Carefully put chicken cutlets in the oil. Do not overlap them.
Breaded chicken cutlets should be fried 2 to 2.5 minutes for the first side and 1 to 1.5 minutes after you flip the pieces. Approximately it takes around 4 minutes to fry each cutlet.
The cutlets are done when the outer layer becomes wrinkled and has a golden brown color on both side.
Garnish breaded chicken cutlets with chopped parsley. Then serve hot immediately with lime or lemon wedges on the side.
1 sprig parsley, ½ large lime or lemon