Begin by taking your boneless skinless chicken breasts and placing them between two sheets of plastic wrap. Pound to an even thickness, approximately ½ inch.

Use a heart-shaped cookie cutter to cut the chicken into heart shapes.

In a mixing bowl, combine Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper.

Set up a dredging station: beaten eggs in a shallow bowl and breadcrumb mixture in another. Dip each chicken piece into egg, then press into breadcrumb mixture.

Heat ¼ inch of oil in a skillet over medium heat until shimmering.

Carefully fry the coated chicken for 4-5 minutes on each side until golden brown and fully cooked.

Transfer cooked chicken to a cooling rack or paper towels to drain excess oil.

Serve hot with a fresh squeeze of lemon.