Butterfly each chicken breast by cutting the breast in half horizontally, leaving one long side attached, and fold open like a book.

Working with one butterflied chicken breast at a time, place it between 2 sheets of plastic wrap. Using the flat side of a meat mallet, rolling pin, or the bottom of a skillet, pound the breast until about ¼-inch thick. Sprinkle the pounded chicken pieces evenly with 1½ teaspoons salt and ½ teaspoon pepper.

Place a wire rack inside a baking sheet lined with paper towels, and set aside.

Place the flour and eggs in two separate shallow bowls. In a third shallow bowl, stir together the panko, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.

Dredge each chicken piece by coating it in flour and shaking off excess. Then, dip in the beaten eggs, allowing the excess to drip off, and coat with the panko mixture, pressing to adhere.

Heat ¼-inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to the wire rack and let drain. Add more oil to the skillet as needed.

Garnish the schnitzel with parsley and serve with lemon wedges to squeeze over the chicken.