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Cut each chicken breast into two parts, for a total of four pieces. Cover the chicken with plastic wrap and tap each piece until it is about 1/4 inch thick with the flat side of a meat mallet.
In one shallow dish, add the flour, Italian seasoning, and garlic powder, and whisk to combine.
In a second shallow dish, whisk the eggs together until blended.
In a third shallow dish, mix together the panko and Parmesan.
Season the chicken cutlets with salt and pepper on each side. Then working with one at a time, dredge both sides in the flour mixture, then transfer to the eggs and blot both sides, then lift and allow to overflow.
Transfer the mixture to the panko mixture and cover both sides, pressing the mixture until well covered.
Heat 1/4 cup olives in a heavy 12-inch nonstick skillet over medium heat.
Add breasts to a preheated skillet and simmer until golden brown, about 4 minutes (if necessary lower the stovetop temperature slightly if you find that they turn brown too quickly). Flip and continue cooking until golden brown on the bottom and center registers 165 degrees on an instant-read thermometer, about 4 minutes longer.
Transfer the mixture to a plate lined with paper towels to drain, leaving the oil in the skillet. Add 2 tablespoons of oil to the skillet and repeat the cooking process with the remaining chicken breasts.
Serve warm with lemon slices and garnished with parsley, if desired.
Enjoy !
