1-First Step: Prepare the chicken Start by placing the chicken breasts between two sheets of plastic wrap or in a zip-top bag. Pound them to an even 1/4-inch thickness. This step helps the chicken cook at the same speed all the way through, which keeps the crust from burning before the center is done. If the breasts are very large, cut them in half after pounding to make the portions easier to handle. Season both sides of the chicken with salt and black pepper to taste. This gives the meat a better base flavor before the breading goes on.

2-Second Step: Set up the breading bowls Use three shallow bowls or plates for the breading station. Put the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, mix the seasoned Italian bread crumbs, grated Parmigiano-Reggiano cheese, salt, black pepper, and chopped fresh herbs. This three-step setup makes the breading process neat and easy. It also helps each layer stick properly, which is the secret to a crust that stays on during cooking. If you need an egg-free option, use a flour-water paste or a store-bought egg replacement instead of the beaten eggs.

3-Third Step: Coat the chicken Take one piece of chicken at a time and dredge it lightly in the flour. Shake off any extra flour, then dip it into the beaten eggs. Let the extra egg drip off before moving it into the breadcrumb mixture. Press gently so the coating sticks to all sides. Place each breaded piece on a clean plate or baking sheet while you finish the rest. If you are making this ahead, you can bread the chicken and refrigerate it for up to a day before cooking. This is very handy for meal prep or busy nights.

4-Fourth Step: Heat the oil and cook the chicken Set a sauté pan over medium heat and add the olive oil. When the oil is hot, carefully place the breaded chicken into the pan. Cook for 2 to 3 minutes per side, or until the crust is golden brown and the chicken is cooked through. Do not crowd the pan. Work in batches if needed so the chicken can brown instead of steam. If the heat is too high, the crust may darken too fast before the chicken is ready. If you prefer a lighter method, you can also bake the breaded cutlets or finish them in the oven after a quick sear.

5-Final Step: Check doneness and serve The safest way to check the chicken is with a meat thermometer. The internal temperature should reach 165 to 170 degrees Fahrenheit. Once it is done, move the chicken to a plate and serve right away with lemon wedges. The lemon brings a fresh, bright finish that cuts through the richness of the cheese crust. Serve the Parmesan Crusted Chicken with a salad, roasted vegetables, or your favorite side dish.