First, place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them to an even thickness (about ½ inch) using a meat mallet or a rolling pin.

Season both sides of the chicken breasts with salt and pepper.

In three separate shallow dishes, set up a breading station. Place the flour in one dish, whisk the eggs in another dish, and combine the breadcrumbs, grated Parmesan cheese, and dried Italian seasoning in the third dish.

Dredge each chicken breast in the flour, shaking off any excess.

Dip it into the beaten eggs, allowing any excess to drip off.

Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.

In a large skillet or frying pan, heat about 2 tablespoons of olive oil over medium-high heat.

Carefully place the breaded chicken breasts in the hot oil. Cook for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of your chicken.

Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving.

Then, make the sauce. In a small saucepan, melt the butter over medium heat.

Add minced garlic and sauté for about 1 to 2 minutes, or until fragrant but not browned.

Stir in lemon juice and lemon zest, and season with salt and pepper to taste.

Pour the lemon garlic butter sauce over the cooked parmesan crusted chicken.

Finally, garnish with chopped fresh parsley.