Season the chicken cutlets with 1 teaspoon salt and pepper. In a shallow bowl or plate combine the flour and cornstarch, set aside. In a second shallow bowl or plate place the beaten eggs, set aside. In a third bowl or plate combine the breadcrumbs, Parmesan and the remaining seasonings.

Fill a large cast iron or heavy skillet with ¼" of oil and heat oil over medium heat.

Dip the cutlet first in the flour mixture, shaking off any excess flour. Then dip the floured cutlet into the egg mixture, letting any excess drop off, and finally dredge the cutlet into the breadcrumbs mixture, pressing them in to firmly adhere the crumbs.

Cooking 2 cutlets at a time so as not to crowd the pan, fry in the hot skillet for 3-5 minutes per side until golden brown and cooked through to 165℉. Remove to a paper towel lined plate or a wire rack to drain off excess grease. Sprinkle with additional salt if desired. Repeat with remaining cutlets. Top with fresh chopped parsley and thin lemon slices for garnish.