Cut each chicken breast in half horizontally to make four fillets. Cover with plastic wrap and gently pound out the chicken so that it is even, using the flat side of a meat mallet.

In a shallow bowl, whisk together the flour, Italian seasoning, onion powder, garlic powder, salt and pepper.

In a separate shallow dish whisk the eggs.

Combine the Pecorino Romano cheese and and panko bread crumbs in another separate shallow dish.

Season chicken fillets with salt and pepper on both sides. Then use tongs or a fork to pick up one of the chicken fillets and dredge in the flour until well coated, shake off excess flour. Then place in the eggs. Lift the chicken out and allow the excess egg drip off. Finally, place in the panko mixture, pressing firmly to help the breadcrumbs adhere.

Heat oil in a large non-stick skillet or pan over medium high heat.

Cook chicken in batches of two until golden brown, about 4 minutes. Don't move the chicken around as the coating may peel off of the chicken.

Flip and continue cooking on other side until cooked through. Your chicken breasts should reach an internal temperature of 165 degrees.

Repeat with the remaining chicken.

Garnish with fresh parsley.

Serve with lemon wedges and enjoy!