Flatten Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about ¼ inch thickness. This ensures that the chicken cooks evenly and remains tender.

Set Up Breading Station: Prepare three separate bowls: one with all-purpose flour, another with large eggs beaten together with a splash of water, and a final bowl with a mixture of plain breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.

Bread the Chicken: Dredge each chicken breast in the flour to coat, shaking off any excess. Dip into the egg mixture, allowing the excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently.

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once shimmering, add the breaded chicken. Fry for about 3–4 minutes on each side until golden brown.

Drain and Serve: Remove the chicken from the skillet and place on paper towels to absorb excess oil. Serve immediately with lemon wedges and a sprinkling of parsley over arugula or your favorite greens.