Pound the Chicken: Place one chicken breast inside a zip-top bag or between two sheets of plastic wrap on a sturdy cutting board. Use a meat mallet or the bottom of a heavy skillet to pound the breast to an even 1cm thickness. Repeat with the remaining three breasts. Uniform thickness is the single most important factor for even cooking, so take 3 minutes on this step.
Season the Chicken: Pat each pounded breast dry with a paper towel to remove excess moisture, which helps the coating adhere. Season both sides of each cutlet with kosher salt, black pepper, garlic powder, and smoked paprika. Allow the seasoned cutlets to rest at room temperature for 5 minutes while you set up the breading station.
Set Up the Breading Station: Arrange three shallow bowls in a row. Add the flour to the first bowl. Whisk together the eggs and milk in the second bowl until the mixture is smooth and uniformly pale yellow. Combine the breadcrumbs and grated Parmesan in the third bowl and stir to distribute the cheese evenly throughout.
Bread the Cutlets: Working with one cutlet at a time, dredge it in the flour and shake off any excess so only a thin, even layer remains. Dip it into the egg wash, letting the excess drip off for about 3 seconds. Press it firmly into the breadcrumb mixture, turning once, until the entire surface is coated with an even, sandy layer. Set the breaded cutlet on a clean plate and repeat with the remaining three.
Heat the Oil: Pour 30ml of the oil into a large skillet and set the burner to medium-high heat. Allow the oil to heat for 2 minutes until it shimmers and a single breadcrumb dropped in sizzles immediately on contact. Avoid adding the cutlets before the oil is fully hot, as under-heated oil leads to a greasy, pale crust rather than a crisp golden one.
Pan-Fry the First Batch: Carefully lay two breaded cutlets into the hot skillet using tongs, pressing each one lightly to ensure full contact with the pan. Fry at medium-high heat for 4 minutes on the first side until the underside is deep amber and releases cleanly from the pan. Flip once and fry for 3 minutes on the second side until the internal temperature reads 74°C (165°F) on an instant-read thermometer and the crust is evenly golden all over.
Rest and Repeat: Transfer the finished cutlets to a wire rack set over a baking sheet, which keeps the bottom crust crisp by allowing air circulation underneath. Add the remaining 30ml of oil to the skillet and allow it to return to temperature for 1 minute. Fry the second batch of two cutlets using the same timing: 4 minutes on the first side and 3 minutes on the second side until the temperature again reaches 74°C (165°F).
Garnish and Serve: Arrange all four cutlets on a serving platter and scatter the chopped flat-leaf parsley across the top for a fresh, herbal note. Place lemon wedges along the side of the platter. Squeeze lemon juice over the cutlets just before eating to brighten the rich, savory crust with a clean burst of acidity.
