Crispy Garlic Chicken

Preheat your oven to 400°F and line a baking sheet with parchment paper. Pat the chicken breasts dry with paper towels and slice them into 1-inch thick strips.
Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs combined with Parmesan cheese, parsley, and minced garlic.
Dredge each chicken strip first in the flour mixture, shaking off any excess, then dip completely in the beaten eggs, and finally press firmly into the panko mixture until evenly coated on all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, cook chicken for 2-3 minutes per side until golden brown and crispy, being careful not to overcrowd the pan.
Transfer the seared chicken to the prepared baking sheet and bake for 10-12 minutes until the internal temperature reaches 165°F and the coating is deeply golden and crisp.
Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Serve warm with lemon wedges for squeezing over the top.