Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick.

Set up a breading station: In one shallow dish, place the flour. In a second shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.

Dredge each chicken breast in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (you can test by dropping a breadcrumb in; it should sizzle), carefully add the breaded chicken breasts.

Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

Serve the crispy chicken Milanese with lemon wedges and a sprinkle of fresh parsley.