Place the chicken breasts on a cutting board and slice them horizontally to create thin chicken cutlets. If needed, gently pound them with a meat mallet until evenly thin.
Season both sides of the chicken cutlets with salt, black pepper, and garlic powder.
Set up three bowls:Bowl 1: Add the flourBowl 2: Add the beaten eggsBowl 3: Mix breadcrumbs and parmesan cheese Coat each cutlet in flour, then dip into the egg wash, and finally press into the breadcrumb mixture until fully coated.
Heat olive oil in a large nonstick skillet over medium heat.
Place the breaded chicken cutlets in the skillet and cook for 3 to 4 minutes per side, until the coating becomes golden brown and crispy.
Transfer the cooked chicken to a wire rack to keep the coating crispy. Garnish with fresh parsley and lemon wedges before serving.
