Remove the excess fat and horizontally cut the chicken breast into two pieces. Place the cut chicken between two sheets of plastic wrap or parchment paper.

Use a plain side of a meat mallet to pound to even thickness, around ¼ inch thick.

Season the pounded chicken with salt and ground pepper from both sides.

Preheat the vegetable oil in an oil fryer or a large skillet over medium-high heat.

For the breaded mixture, take three shallow dishes or bowls. In dish 1, take all-purpose flour; in dish 2, beat eggs; and in dish 3, a mixture of panko breadcrumbs, Italian seasoning, and grated parmesan cheese.

Take each seasoned chicken slice in flour, shaking off any excess.

Dip the floured-coated chicken in a beaten egg.

Now coat the chicken breast evenly in the breadcrumbs mixture, pressing gently to adhere.

Repeat the process for the same slice if you want a thicker, crispy coating.

Once the oil is heated to 350-375°F, carefully place the breaded chicken in the skillet and fry it for 2-3 minutes until golden brown or until the internal temperature reaches 165°F.

Transfer the cooked chicken cutlet to a plate lined with a paper towel to remove any excess oil.

Now, serve the crispy chicken cutlet hot, along with lemon wedges over the top.