Flatten chicken breast by placing breast half on a large piece of parchment paper or on a cutting board. Pound chicken until it is about ¼ inch thick. Season with salt and pepper, set aside.

Prepare three shallow bowls or pie plates for dredging. Place flour in one, beaten eggs in the second, the parmesan, panko, garlic powder, and Italian seasoning in the third.

Heat 2 tablespoons of oil in a skillet over medium heat. Preheat oven to 200F degrees.

Coat chicken breast by first lightly coating with flour, then dipping in the egg, and finally dredging in the parmesan mixture, pressing to help the coating adhere.

Cook breast two at a time in preheated skillet for 3-4 minutes per side, until internal temperature reaches 165 degrees. Remove cooked breasts and place in a 200-degree oven to keep warm. Add another 2 Tablespoons of oil and repeat with final 2 breast pieces.

Remove cutlets from the oven and pan, garnish with chopped parsley and lemon wedges if desired.