Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 6 chicken breast halves on a plate and set aside.

Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the eggs and lightly beat them with a fork. On another place, add the seasoned Italian breadcrumbs and parmesan cheese, and mix well to combine.

Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and parmesan mixture so it's evenly coated on both sides. Repeat with each chicken breast half.

Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.

Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don't crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each cutlet, and top with parsley for garnish.  Enjoy!