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On a cutting board, place chicken breasts (4) between 2 sheets of waxed paper. Using the smooth side of a meat mallet, lightly pound chicken breasts until they are a consistent ¼ inch thick. Generously salt and pepper both sides of the chicken
In 3 shallow dishes, add the flour (⅓ cup) to one, the eggs (2) to another, and the bread crumbs (1 ½ cups) combined with the Parmesan cheese (⅔ cup) and dried Italian seasoning (2 teaspoons) to another. dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumb mixture.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet. Add 2 pieces of the chicken and brown until golden, 2-4 minutes per side; remove to a plate. Add the remaining butter and olive oil to the skillet and repeat with remaining chicken.
Garnish chicken with parsley (2 tablespoons) and serve with sliced lemons.