Crispy Breaded Chicken Breast Cutlets

Put two shallow bowls or pie plates on your work surface. Put the panko, parsley, and Parmesan in one plate and stir to combine. Crack the eggs into the other plate, then add the garlic powder, salt and cayenne and whisk until blended.

Dip the chicken into the egg mixture, turning to coat on both sides. Tip: To keep your hands clean, use a pair of tongs or a fork to handle the chicken.

Transfer the chicken to the panko mixture, turning it over to coat both sides with the crumbs. Nudge and press additional crumbs onto any bare spots. At this point, cook the chicken immediately, or arrange in one layer on a sheet pan, cover and refrigerate up to 4 hours ahead.

Heat a large (preferably 12-inch) nonstick skillet over medium-high heat until a drop of water sizzles and immediately evaporates. Add a generous layer of olive oil (start with 2-3 tablespoons). Add the chicken breasts and cook until golden brown on one side, about 3 minutes. Gently turn the chicken over with a spatula and cook another 2 minutes. Note: If your pan isn't large enough to hold all the chicken without crowding, fry in two batches, two breasts at a time, adding more olive oil as needed. 

Transfer the chicken to a rimmed baking sheet. Place in the preheated oven and bake 10 minutes, until the chicken is cooked through.

Place the hot chicken on a platter. Top with the greens and shave some Parmesan over with a vegetable peeler (or just use more grated cheese). Squeeze the lemon wedges over the chicken and serve.