In a medium saucepan, bring 4 cups of water or low-sodium chicken broth to a boil over medium-high heat. Add 0.5 teaspoon of salt and gradually whisk in the quick-cooking grits. Stir constantly for about 5-7 minutes until the mixture thickens and bubbles gently. Remove from heat.

Stir in 2 tablespoons of unsalted butter until melted. Optionally mix in shredded cheddar cheese, keeping the grits warm off the heat.

Place boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to a uniform thickness using a meat mallet. Season both sides with salt and black pepper.

Create a breading station with flour, whisked egg mixed with milk, and Panko breadcrumbs.

Dredge each chicken piece in flour, dip into the egg mixture, and then press into Panko breadcrumbs to coat.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the coated chicken cutlets for about 3-4 minutes per side until golden brown and internal temperature reaches 165°F.

Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.

To serve, place crispy fried chicken cutlets over creamy grits. Drizzle with hot sauce and garnish with fresh parsley or cilantro.