Preheat oven to 200° F.

Prepare the chicken breasts:

Working with 1 breast at a time, place the breast in a 1 gallon re-sealable plastic bag and pound the breast into a 1/2-inch thick scallopini.

Build a breading station:

1. In a small bowl, mix together the beaten eggs and the milk. In a separate bowl, mix together the breadcrumbs, 1/3 cup of parmesan cheese, fresh parsley, Italian seasoning, garlic, and black pepper.

2. Construct a breading station by placing (in this order) the flour in a dish, the egg/milk mixture in another, the seasoned bread crumbs in a third, and lastly an empty plate to receive the breaded scallopini.

Bread the scallopini:

Proceed by dredging the chicken first in the flour (shake off excess flour), coating both sides, then dipping the scallopini in egg mixture, coating both sides, and finally dredging it in the seasoned breadcrumb mixture, coating completely on both sides (shaking off excess). Place each breaded scallopini in the empty dish and set aside until you are ready to fry them.

Fry the scallopini:

Heat the 3 tablespoons of olive oil in a large frying pan over medium-high heat to the ripple stage. Add the breaded scallopini to pan and cook until both sides are golden brown. Place the finished scallopini on a paper lined, oven-proof dish and place in the preheated oven to keep it warm.

Prepare the lemon sauce:

Meanwhile, in a sauce pan over medium heat, whisk together the half & half, Parmesan cheese, the red pepper flakes, and the lemon juice until the ingredients come together and the cheese is incorporated to form a creamy sauce. If the sauce appears to be too "tight" add milk or water, ¼ cup at a time, whisking to incorporate until the sauce "loosens up" to you preference. Adjust seasoning with salt and black pepper.

Service:

Place 1 scallopini on each of 4 serving plates and spoon the desired amount of sauce over each cutlet and accompany by about ¼ pound of spaghetti, cooked al dente, topped with some of the sauce.