2 chicken breasts
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
Lemon wedges, for serving

2 chicken breasts 1/2 cup all-purpose flour 2 large eggs 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1/2 tsp salt 1/4 tsp black pepper 1/4 cup olive oil

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch thick.
In three separate shallow dishes, place the flour in one, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, salt, and pepper in the third.
Dredge each chicken breast in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and cooked through.
Transfer the chicken to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges.