Place the chicken breasts in a resealable plastic bag. Close the seal, leaving about an inch unsealed to let air escape.
Pound the chicken with the smooth side of a mallet or a rolling pin until chicken is about ¼” thick.
Combine flour, salt and pepper on a plate or shallow bowl.
Beat the eggs with water and pour onto another plate or shallow bowl.
Grate the cheese and combine with the bread crumbs on another plate or shallow bowl.
Coat the chicken breasts on both sides with the flour mixture, shaking off any excess, then dip into the egg, finishing with the bread crumbs and cheese mixture.
Place breaded chicken cutlets on a baking rack in the refrigerator for 30 minutes. This will make for crispy chicken and help keep the breading from falling off when cooking.
Heat 2-3 Tablespoons of oil in a large heavy skillet or cast iron-skillet over medium heat. Oil should be about ⅛" deep.
Cook cutlets, adding more oil if needed, until golden brown and cooked through, about 4 minutes per side.
Transfer cutlets to a paper towel-lined plate and season with salt.
Place the chicken on a plate and keep warm.
Serve immediately with lemon slices.