Heat a large nonstick skillet over medium heat.
Prepare the dredging ingredients in three shallow bowls or three small plates. (Bowl 1) Flour (Bowl 2) Egg, beaten with a fork to mix the whites and yolks. (Bowl 3) Panko breadcrumbs, parsley, and Parmesan mixed together.
Take one piece of chicken and coat in the flour on both sides and edges.
Transfer the chicken to the egg mixture, again coating both sides and all edges.
Transfer the chicken to the breadcrumb mixture and coat both sides and the edges. Repeat with the second piece of chicken. You may need additional flour, egg, or breadcrumbs depending on the size of your chicken.
Add the oil to the skillet. When the oil is heated through, add the chicken.
Cook until the chicken is golden brown, approximately 5 minutes. Flip and cook until the second side is also golden brown, approximately 3-5 minutes.
Make sure your chicken is cooked all the way through. Continue cooking if necessary. If it is turning brown too quickly, turn the heat down.
When the chicken is done, set aside.