Slice each chicken breast horizontally so you have 4 pieces total. Salt each side.

Wrap in plastic wrap and pound until even width using a meat mallet (about ½+ inch wide).

Add breadcrumbs, Italian seasoning, and black pepper to a small bowl and mix until combined.

Set up a workstation with the parmesan in one shallow dish, eggs in another, and breadcrumb mixture to a third.

Press both sides of each chicken breast into the parmesan, then into the egg mixture, allowing excess to drip off, then press each side into breadcrumbs.

Line a clean plate with double layer of paper towels, set aside.

Add oil to a pan and heat over medium heat, about 350 degrees F.

In batches, heat each coated chicken piece in pan for about 3-4 minutes per side or until golden brown and cooked through (165 degrees F internally).

Remove from oil and place on paper towel lined plate.

To serve, top with fresh parsley and lemon wedges (optional) and your favorite sides.