Start by placing each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness, about half an inch.

Season both sides of the chicken with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.

Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing down lightly to help the crumbs adhere.

Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken cutlets, cooking for about 4-5 minutes on each side, or until golden brown and cooked through. Work in batches if necessary to avoid crowding the pan.

While the chicken is cooking, combine the chopped parsley, garlic, lemon zest, salt, and pepper in a small bowl. Mix well.

Once the chicken is cooked, place it on a serving platter and generously top with the fresh gremolata before enjoying your delicious creation!