Flatten the chicken by placing each breast between two sheets of plastic wrap and using a meat mallet or rolling pin to pound it to an even thickness of about 1 cm. Season both sides with 1 tsp salt and half of the black pepper.

Set up three shallow bowls: one with flour, one with a whisked mixture of eggs and milk, and the last with a mixture of breadcrumbs, Parmesan cheese, garlic powder (if using), 0.5 tsp salt, and the remaining black pepper.

Dredge each chicken breast in flour, dip into the egg mixture, and then press into the breadcrumb mixture to coat thoroughly. Place the breaded cutlets on a baking sheet.

Heat olive oil in a large skillet over medium-high heat. Once hot, cook the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.

Transfer the cooked cutlets to a wire rack or paper towels to drain excess oil.

Serve the Chicken Milanese hot, garnished with fresh parsley and lemon wedges, and pair with a simple salad or pasta if desired.