Pound the chicken to ½-inch thickness and season both sides with salt and pepper.

Set up the breading station: flour in one dish, whisked eggs in another, and breadcrumbs combined with cheese and seasonings in the third.

Dredge each chicken breast in flour, dip in egg, then coat with breadcrumb mixture.

Heat olive oil in a skillet and fry chicken for 4-5 minutes on each side until golden brown.

In a saucepan, warm heavy cream, whisk in Parmesan until smooth, then add lemon juice and simmer until thickened.

Plate chicken and drizzle with Parmesan cream sauce; garnish with chopped parsley.

Serve with roasted vegetables or a salad for a complete meal.