Prep Chicken: Trim and discard any visible globs of fat. Then, 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 1/4 to 1/2-inch thick.
Marinate: In a large bowl, add lime juice, vinegar, water, 2 tablespoons parsley, 1 tablespoon granulated garlic, 2 tablespoons Goya Adobo, oregano, and 1-1/2 teaspoons ground black pepper, stir to combine.
Toss in the chicken and let it marinate for a least 45 minutes or up to overnight, turning the meat occasionally to ensure that all sides are evenly coated with the marinade.
Assemble: In a large bowl, lightly beat the eggs with 1/2 teaspoon adobo seasoning, 1/2 teaspoon ground black pepper, and the remaining 1 tablespoon parsley. Set aside.
In a wide dish deep, combine both bread crumbs and set them aside. In another wide dish combine, all-purpose flour, 1/4 teaspoon granulated garlic, 1 tablespoon parsley, 1 teaspoon ground black pepper, and 1/2 teaspoon adobo seasoning and 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 mixture, 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 chicken, you will proceed to fry them.
Frying: Using a large high-sided skillet, heat 3 inches of oil over medium-high heat. Once the oil is shimmering, fry 2 Chicken Milanese at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the cutlets to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer).
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 a fork or tongs and transfer the 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 Chicken Milanese "Milanesa de Pollo" warm, with just a drizzle of lemon juice and Potato Salad "Ensalada Rusa."