Begin by slicing the skinless chicken breasts horizontally into thinner cutlets, aiming for uniform thickness of about half an inch.

Place the cutlets between two pieces of plastic wrap and gently pound them with a meat mallet until evenly thin.

In a mixing bowl, whisk together the egg, crushed garlic, dry white wine, salt, and pepper until well combined. Submerge the cutlets in this marinade for at least 15 minutes.

Prepare a plate with a mixture of breadcrumbs and Parmesan cheese, and dredge each marinated cutlet in this mixture.

Heat olive oil in a skillet over medium heat (around 350°F). Fry cutlets for about 3-4 minutes per side until golden brown.

Transfer cooked cutlets to a plate lined with paper towels. Squeeze fresh lemon juice over before serving.