Pound chicken breasts to 1/2-inch thickness with a meat mallet
Season flour with garlic powder, salt, pepper, and red pepper flakes (if using)
Whisk eggs in a shallow bowl
In another bowl, mix breadcrumbs, parsley, and lemon zest
Dredge each chicken breast in flour mixture, shaking off excess
Dip in egg, then coat thoroughly with breadcrumb mixture
Heat 1/4 inch olive oil in a skillet over medium-high heat (350°F/175°C recommended)
Cook chicken 2-3 minutes per side until golden and internal temperature reaches 165°F (74°C)
Transfer to a paper towel-lined plate to drain
Rest for 5 minutes before serving with lemon wedges