Cut the chicken breasts in half lengthwise. Season generously with salt, pepper, garlic and parsley.

Cover with plastic wrap, and pound with a kitchen mallet until thin (about a quarter inch).

Arrange three wide bowls: One with flour, one with three eggs, and one with breadcrumbs, garlic powder, dried parsley, and salt and pepper.

Coat the chicken breasts lightly in flour.

Then, dip into egg mixture.

Next, dip into the seasoned breadcrumbs. Make sure to pat the breadcrumbs on well.

Heat a large skillet with the oil over medium heat. Fry each milanesa for about 3 minutes on each side or until golden brown.