In a measuring cup, combine the white wine, lemon juice, and minced garlic.

Place each chicken breast between two sheets of plastic wrap or wax paper.

Pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.

Lightly coat each flattened chicken breast with breadcrumbs, pressing them gently onto the surface.

Heat olive oil in a large skillet over medium-high heat.

Brown the chicken breasts in the hot skillet for about 5 minutes on each side, until they are golden brown and cooked through.

Stir the wine mixture and pour it over the browned chicken breasts in the skillet.

Sprinkle chopped parsley over the chicken, then cover the skillet and let it simmer for 5 minutes.

Serve the chicken cutlets with the pan juices spooned over the top.