Begin by preparing your chicken breasts. Place each breast between two sheets of plastic wrap and pound them to an even thickness of about ½ inch using a meat mallet.

Next, prepare your breading station with three shallow dishes: one for seasoned flour, one for whisked eggs, and one for the breadcrumb mixture.

Coat each piece of chicken by dredging it in the flour, dipping it in the egg wash, and pressing it into the breadcrumb mixture.

In a large skillet, heat enough olive oil over medium-high heat until shimmering, about 2-3 minutes.

Carefully place the coated chicken in the hot oil and fry for 5-6 minutes on each side until golden brown and cooked through.

Transfer the cooked chicken to a plate lined with paper towels and drizzle with lemon juice immediately.

Let the chicken rest for about 5 minutes to allow the juices to redistribute.

Finally, sprinkle with freshly chopped parsley before serving.