Prepare the Chicken:

• Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/2 inch.

Set Up the Breading Station:

• In the first shallow dish, place the all-purpose flour.

• In the second shallow dish, beat the eggs until well combined.

• In the third shallow dish, combine the Italian bread crumbs, grated Parmesan cheese, garlic powder, dried Italian seasoning, salt, and pepper.

Bread the Chicken:

• Dredge each chicken breast first in the flour, shaking off any excess.

• Dip it into the beaten eggs, allowing any excess to drip off.

• Press it into the bread crumb mixture, ensuring a thorough coating.

Cook the Chicken:

• In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

• Once hot, add two of the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through (165°F internal temperature).

• Transfer the cooked chicken to a plate and cover with foil.

• Repeat with remaining butter, oil, and chicken breasts.

Sauté the Zucchini:

• In the same skillet, add more olive oil if needed.

• Add the sliced zucchini rounds. Season with salt and pepper.

• Sauté for about 3-4 minutes until tender and slightly golden.

Serve:

• Serve the crispy chicken with sautéed zucchini.

• Garnish with parsley and lemon wedges if desired.