PREPARATION:

1. If breast have tenderloins, remove and trim of all cartilage. Place a breast half on the cutting board. Place your free hand on top of the breast. Hold a sharp knife parallel to the board, and slice through the thickest portion of the breast towards the pointy end, separating the breast into two bookend pieces. Repeat with all halves -- you will have eight pieces. Pound each piece of chicken between plastic wrap to approximately 1/4" thickness.
2. Set up a dredging station of flour, eggs, beaten with a tablespoon of grated parmesan and the breadcrumbs. Get a large sauté pan to medium on the burner. Lightly salt and pepper the chicken pieces on both sides. Coat first in the flour, patting off extra, then egg, allowing excess to drip into the bowl. Dredge in breadcrumbs. Set the chicken pieces on a plate. Heat the oil in the hot pan. When hot, add chicken cutlets, cooking to a golden brown on each side -- no more than a couple of minutes each. Set on paper towel-lined plate to drain a minute; serve plated with lemon wedges.