Place the chicken on a large cutting board in a single layer and season with salt and pepper. Sprinkle with flour (about 1 tsp. of flour per each). Flip the breasts and repeat this step on the other side. Set the chicken breasts aside.
Whisk the egg in a shallow bowl and set aside. Place Parmesan in a shallow bowl and set aside too.
Melt the butter and heat the oil in a large non-stick skillet over medium-high heat.
While the butter is melting, dip the chicken breast in the egg and then coat it with Parmesan cheese (gently press the chicken, so more cheese will stick to it).
Now, place the Parmesan-coated chicken onto the skillet and fry for about 3 minutes per side. Try not to move the chicken as it fries, so the parmesan coating won't slide off.
You may need to work in batches, so you may be able to fit all of the chicken fillets at the same time.
Serve garnished with fresh parsley, more Parmesan, and lemon wedges. Enjoy!
