1 3/4 ounces Parmesan cheese, finely grated (1 cup)

1 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 1/2 cups panko breadcrumbs

2 boneless, skinless chicken breasts (about 1 pound total)

2 tablespoons olive oil, plus more as needed

1. Cut 1 medium lemon into wedges and finely grate 1 3/4 ounces Parmesan cheese (about 1 cup).

2. In a large shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk 2 large eggs with a fork in a second large shallow bowl until broken up with no streaks of egg white. Stir 1 1/2 cups panko breadcrumbs and the Parmesan cheese together in a third large shallow bowl.

3. Cut 2 boneless, skinless chicken breasts in half horizontally so you end up with 4 thin pieces of chicken. Working with 1 piece of chicken at a time, place in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

4. Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet.

5. Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if needed, add the breaded chicken cutlets in single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side. Transfer the chicken onto a paper towel-lined plate. Repeat cooking the remaining chicken if needed, adding 2 tablespoons olive oil to the pan as needed. Serve with lemon wedges.

Recipe notes: The chicken can be pounded, breaded, and refrigerated uncovered up to 4 hours before frying. Leftovers can be refrigerated in an airtight container up to four days.

(Jesse Szewczyk is studio food editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)