Flatten the chicken breasts to an even thickness using a meat mallet.
Season both sides of the chicken with salt and pepper.
Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan.
Dredge each chicken breast in flour, shaking off the excess.
Dip the floured chicken into the beaten eggs, ensuring it's fully coated.
Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a skillet over medium heat.
Add the breaded chicken and cook for about 4-5 minutes per side until golden brown.
Remove the chicken from the skillet and let it rest on paper towels.
Serve hot, garnished with parsley and lemon wedges.