Prepare the chicken breast into cutlets if it is not already. Place the chicken on a cutting board and cover it with plastic wrap. Use a mallet to pound the meat to an even ¼-inch thickness.

Arrange three shallow dishes in an assembly line with flour, Italian seasoning, and salt in one, eggs in the second, and breadcrumbs mixed with Parmesan in the last.

Heat the olive oil in a skillet over medium heat.

Dredge one cutlet in the flour mixture, dip in egg, and then press in breadcrumbs and cheese. Flip to coat both sides.

Cook cutlets in the skillet two at a time for 2 to 3 minutes per side until golden brown. The internal temperature should reach 165°F.

Repeat with the remaining chicken breasts and garnish with lemon wedges before serving warm.