1. Place the chicken breasts on a work surface. Slice them in half horizontally and pound to create 4 cutlets.
2. Season both sides of the chicken with salt and pepper.
3. Line up three shallow bowls (cake or pie pans are perfect). In the first, place the flour. In the second, whisk together the eggs. In the third, combine the breadcrumbs and garlic powder.
4. Start by coating both sides of a chicken breast cutlet in the flour, then dip both sides into the eggs, and then into the breadcrumb mixture. Repeat with the remaining chicken cutlets.
5. Heat oil in a large skillet over medium-high heat.
6. Add chicken to the heated oil, without crowding the pan. You may need to cook in two batches. Cook for 3 -4 minutes on the first side. Flip and continue cooking on the second side for 2 – 3 minutes more minutes until golden brown outside and no longer pink inside. Transfer chicken to a plate lined with paper towel to blot off extra oil. Repeat until all chicken is cooked (you can transfer cooked chicken to wire rack set over a pan and place in a 250°F oven to stay warm while the second batch cooks).
7. Garnish with parsley and lemon wedges.

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