Place the chicken on a cutting board and half them lengthwise. Using a meat tenderizer, pound until the chicken flattens out and is roughly the same thickness all around, about ¼ inch thick. Set aside.

To make the breading, place ¼ cup of flour on one plate and set aside. On a different plate, add the remaining flour, bread crumbs, parmesan cheese, salt, and pepper. Using a fork, mix and set them aside.

Add 3 eggs to a bowl or plate with high sides and whisk to combine. Set aside.

To prepare the chicken, dredge each breast in flour. Using a fork or tongs, place the chicken into the eggs, making sure that the egg sticks to all sides. Then, firmly press each piece into the panko breading. Lay the chicken on a cutting board to set aside. Continue this process until all the chicken is coated.

Heat the olive oil in a large cast iron skillet. When the oil has become fragrant, add 3-4 chicken breasts to the pan. Cook for 3 minutes, flip, and cook for an additional 2-3 minutes. Or until fully cooked. Continue this process until all chicken has been cooked.

Garnish with fresh parsley and a squeeze of lemon.