Cut the chicken breast into strips, about 1/4 thick (refer to the photos above).
Sprinkle the chicken with salt and pepper on both sides.
On a large plate, mix together the breadcrumbs and the Parmigiano-Reggiano cheese.
Dredge the chicken breasts in the flour and shake off the excess. After that, dip them into the egg mixture and, finally, dredge the chicken in the breadcrumb-Parmesan mixture (make sure it’s coated well).
Fry the chicken on medium heat, in a small amount of vegetable oil for 2-3 minutes on each side, until golden and cooked through.
Garnish with lemon wedges and chopped parsley, if desired, and enjoy!