In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
Place seasoned bread crumbs into a second shallow bowl.
Beat eggs and milk in a third shallow bowl and season with salt and pepper
Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
If you have time, after breading let the coating set and dry out a bit before cooking. This helps the coating stay on better.
When pan-frying, the oil should reach about halfway up the side of the chicken.
Remove the chicken from the refrigerator 20 minutes before you’re ready to cook to allow an even cook.
Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination around the kitchen.
Keep the heat at a constant, high temperature otherwise the breading will absorb the oil and get soggy.
Don’t overcrowd the pan. This will cause the chicken to steam instead of fry and the coating will become soggy. It’s better to fry in batches.
Undercooked chicken can be dangerous. To be sure it's cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)