Cut the chicken breasts in half lengthwise. Use the flat end of a meat mallet to pound the chicken to about 1/4-inch thick. You can also cover the chicken in plastic wrap and use a rolling pin to pound it thinner if you don't have a meat mallet.
In a large shallow dish, whisk your eggs, salt, pepper, and Italian seasoning together.
In a second shallow dish place your flour, and in a third shallow dish place your breadcrumbs and parmesan cheese. Mix the breadcrumbs and cheese together in their dish.
Place a cutlet in the flour dish, covering both sides. Shake off any excess flour then dip the floured cutlet into the egg mixture. Evenly coat the chicken and allow any excess egg to drain off.
Coat the cutlet in the breadcrumbs and cheese mixture. Set the breaded chicken onto a plate while you bread the remaining cutlets.
Heat the oil in a large skillet over medium heat. Fry the chicken for about 4 minutes per side. The internal temperature of fully cooked chicken should reach 165 degrees Fahrenheit.
When all the chicken is cooked, you can place them on a paper towel lined plate to soak up any excess frying oil.
Serve with fresh lemon wedges and your favorite sides!
