Place the chicken breasts between two pieces of plastic wrap and pound them lightly with a meat mallet or rolling pin until they are an equal thickness of approximately 1/4 inch.

Season both sides of the chicken breasts with salt and pepper.

Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.

Dredge each chicken breast in flour, shaking off any excess, then dip in the egg mixture and finish with breadcrumbs.

In a large skillet, heat the vegetable oil on medium-high. Fry the chicken breasts in batches until golden brown and well cooked, about 3-4 minutes each side.

Serve hot with lemon wedges and a garnish of minced parsley or dill.