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Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, ¾ teaspoon salt, and pepper.
Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
Put some milk in one shallow dish and the bread crumbs in another.
Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They‘re larger and give more of a crunch. But, any dry bread crumb will work.)