Slice the chicken breasts in half horizontally to create 4 thin cutlets. Place them between two sheets of plastic wrap and gently pound with a meat mallet until about 6 mm (¼ inch) thick. This ensures even cooking and extra tenderness.

Pour about 6 mm (¼ inch) of vegetable oil into a large, high-sided pan. Heat over medium heat until the oil is hot but not smoking.

Pour the lemon juice into one shallow bowl. Add the breadcrumbs to a second shallow bowl.

Dip each chicken cutlet into the lemon juice and let it sit for 2 minutes, then flip and let it soak for another 2 minutes. This step infuses the chicken with lemon flavor and helps keep it juicy.

Transfer the chicken to the breadcrumbs and gently press so the crumbs adhere to both sides. Set aside and repeat with the remaining pieces.

Carefully place 2 breaded chicken cutlets into the hot oil, making sure not to overcrowd the pan. Sprinkle generously with lemon pepper.

Cook for about 4 minutes, until the bottom is deep golden brown and crispy. Using tongs, flip the chicken, sprinkle with more lemon pepper, and cook for another 4 minutes, until fully cooked and golden on both sides.

Transfer the cooked chicken to a paper towel–lined plate and repeat with the remaining pieces.

Finish with chopped parsley and fresh lemon slices if desired. Serve immediately while hot and crispy.