Prepare the Chicken:

1. Flatten the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about ½ inch. This ensures even cooking and helps the chicken stay juicy.
2. Season the Chicken: Season both sides of the chicken breasts generously with salt and pepper.

Prepare the Breading:

3. Set up the Breading Station: In one shallow dish, add the flour. In another shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, and oregano (or Italian seasoning).
4. Bread the Chicken: Dip each chicken breast first into the flour, ensuring it’s coated evenly. Shake off any excess flour, then dip it into the beaten eggs, making sure it’s fully coated. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to the chicken.

Fry the Chicken Milanese:

5. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. You’ll want enough oil in the pan to cover the bottom and about half of the chicken breasts when placed in the pan. The oil is ready when it shimmers and a breadcrumb dropped into it sizzles.
6. Fry the Chicken: Carefully add the breaded chicken breasts to the hot oil. Fry the chicken in batches if needed to avoid overcrowding the pan. Cook the chicken for about 4-5 minutes per side or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
7. Drain the Chicken: Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.

Serve the Chicken Milanese:

8. Garnish and Serve: Serve the Chicken Milanese hot with lemon wedges and a sprinkle of fresh parsley for garnish. Squeeze lemon juice over the chicken for a burst of freshness.