First, you must clean your workspace well. Take the chicken out of the bag. Use a paper towel to dry it. This helps the flour stick better. Put the meat on a board. Cover it with some plastic wrap. Use your meat mallet now. Hit the thick parts of the meat. Make every piece the same thickness. This ensures the chicken cooks evenly. Remove the plastic wrap when finished.

Line up your three shallow bowls. Put the white flour in bowl one. Add some salt and pepper to it. Put the two eggs in bowl two. Whisk them until they are very smooth. Put the cheese and crumbs in bowl three. Add the herbs and garlic powder here. Stir the crumbs with a small fork. Now your station is ready for work.

Take one piece of flat chicken. Put it into the flour bowl. Coat both sides of the meat. Shake off any extra white powder. Now dip it into the eggs. Make sure it is very wet. Finally, press it into the cheese mix. Press down very hard with your hands. The crumbs must cover all the meat. Set the coated chicken on a plate.

Place your skillet on the stove top. Turn the heat to medium high. Add the oil to the pan. Add the butter to the oil. The butter will start to bubble. This means the pan is very hot. A hot pan makes the crust crispy. Do not let the butter turn brown.

Place the chicken in the hot pan. Do not put too many in. You may need to cook in batches. Let it fry for four minutes. Do not move the meat yet. Flip it over with your tongs. The bottom should be dark gold. Cook the other side for four minutes. The chicken should feel very firm.

Move the chicken to the wire rack. Let it rest for five minutes. This keeps the meat very juicy. Sprinkle some fresh parsley on top. Put lemon wedges on the side. Your meal is now ready to eat. Serve it while it is still hot.