Place each chicken breast between two pieces of plastic wrap and pound to about ¼-inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken with salt and pepper.
Dredge each chicken breast in flour, shaking off the excess, then dip in beaten eggs, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Transfer the cooked cutlets to a wire rack set over a baking sheet to drain.
Serve the chicken cutlets hot with lemon wedges on the side, if desired.
Notes
Pound the chicken breasts to an even thickness to ensure uniform cooking.
• Season each layer (chicken, flour, egg wash, breadcrumbs) for the best flavor.
• Let the breaded cutlets rest for 5-10 minutes before frying to help the coating stick.
• Use enough oil to cover the bottom of your pan and ensure it's hot before adding the cutlets.
• Drain cooked cutlets on a wire rack instead of paper towels to keep the bottom from getting soggy.