In a medium shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup of cheese. Season with salt and pepper, then mix thoroughly with your fingers, ensuring the garlic is evenly distributed. In another medium shallow bowl, whisk together 3 eggs, ½ cup of cheese, a pinch of salt and pepper, and 1 tablespoon of water until well combined. Pour the flour into a third shallow bowl or plate, season with salt and pepper, and mix to combine.

Place one piece of thinly sliced chicken on a cutting board, cover with plastic wrap, and use a meat mallet to pound it to about ½ inch thick. Repeat with the remaining chicken pieces. Season each piece of chicken on both sides with salt and pepper.

Set up the breading station: place the chicken on the far left, followed by the flour, then the egg mixture, the breadcrumbs, and finally, a plate or pan to hold the breaded chicken. Dip a piece of chicken into the flour, coating all sides, then tap off the excess. Next, dip it in the egg mixture, allowing the excess to drip off, and then transfer it to the breadcrumbs. Press and move the chicken around to ensure it is thoroughly coated. Place the breaded chicken on the reserved plate and repeat with the remaining pieces.

Heat a generous amount of olive oil in a large, heavy-bottomed sauté pan over medium-high heat. Depending on the size of your pan, cook 1-3 chicken breasts at a time, ensuring not to overcrowd the pan. Cook until golden brown on each side, then remove to a rack or paper towels to drain. Serve immediately, or keep warm in a 250°F oven for up to 1 hour before serving.