Start by placing the chicken breast slices between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken until it is about ½ inch thick.
In one shallow bowl, whisk together the eggs with a pinch of salt and pepper. In another bowl, combine the panko breadcrumbs, grated Parmigiano Reggiano, minced parsley, and grated garlic. Mix well.
Take each piece of chicken and dip it into the egg mixture, ensuring it is fully coated. Allow any excess egg to drip off before transferring it to the breadcrumb mixture. Press the breadcrumbs onto the chicken firmly.
In a large frying pan, heat the extra-virgin olive oil over medium-high heat until hot but not smoking.
Carefully place the breaded chicken cutlets in the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
Transfer the cutlets to a plate lined with paper towels to absorb any excess oil. Serve immediately with lemon wedges on the side.
