Step 1

Place the chicken between two sheets of plastic wrap and pound them until they are 1/4 inch thick. Lightly season both sides with salt and black pepper.

Step 2

To make breadcrumbs, pulse 3 slices of bread in food processor until you get crumb mixture. You can also use plain breadcrumbs if you don't have fresh bread.

Step 3

Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.

Step 4

Preheat oven to 200°F. Place wiring cooling rack on baking sheet and set aside. Heat 1/4 inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs.

Step 5

Cook 2 cutlets at a time until golden brown, about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets. Squeeze fresh lemon juice and top with chopped parsley and serve immediately.