Preparation

• Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
• Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
• Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
• If the breasts are large (8 ounces or more), you can either cut them in half crosswise after pounding or slice them in half horizontally before pounding to make thinner cutlets.
• Make-Ahead Instructions: You can bread the chicken up to one day in advance. Follow the breading steps, then place the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Store in the refrigerator until ready to cook. Let the chicken sit at room temperature for about 15 minutes before frying.
• Freezing Instructions: To freeze before cooking, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, 1 to 2 hours. Once frozen, transfer to a freezer-safe bag, separating layers with parchment paper. Store for up to 3 months. To reheat, bake at 375°F until heated through and crispy.