Preheat your oven to 200°F (95°C) and line a baking sheet with foil; this keeps cooked cutlets warm.

Set up a dredging station: Plate 1: seasoned flour, Plate 2: beaten eggs, Plate 3: breadcrumbs mixed with Parmesan and parsley.

Working one at a time, dredge each chicken cutlet in flour, shake off excess, dip in egg, then press into the breadcrumb mixture.

Heat olive oil over medium-high heat in a large skillet until shimmering. Fry cutlets for 3–4 minutes per side, or until golden brown and cooked through.

Transfer seared cutlets to the warm oven to stay crisp while you finish the remaining pieces.

Serve immediately with lemon wedges; garnish with extra parsley if desired.