1. Prep the Chicken:

• Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even ¼-inch thickness. This ensures the chicken cooks quickly and evenly, while also tenderizing it.

2. Set Up Dipping Stations:

• Prepare three shallow dishes:

  • Flour in the first

  • A mixture of beaten eggs and milk in the second

  • A combination of breadcrumbs, Parmesan cheese, salt, and pepper in the third

• This will make it easy to coat the chicken evenly.

3. Coat the Chicken:

• Season the pounded chicken breasts lightly with salt and pepper.

• One at a time, dredge each piece in the flour, shaking off any excess.

• Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture. Gently press the breadcrumbs onto the chicken to ensure a crunchy crust.

4. Fry the Chicken:

• Heat about ½-inch of vegetable oil in a large skillet over medium heat.

• Once the oil is shimmering (but not smoking), add the chicken.

• Fry for about 4 minutes per side or until the chicken is golden brown and cooked through.

• Use a meat thermometer if unsure—the internal temperature should be 165°F (74°C).

5. Drain and Serve:

• Place the cooked chicken on paper towels to drain any excess oil.

• For extra flavor, sprinkle a light pinch of salt on the chicken while it’s still hot.

• Serve with lemon wedges for squeezing over the chicken and garnish with freshly chopped parsley