Cut the chicken horizontally to about ½ inch thick pieces.
Sprinkle each slice with salt, pepper, red pepper flakes, garlic and thyme. Then add olive oil and rub to cover all around.
Prepare one plate with flour, a bowl with lightly whisked 2 eggs and a plate with cornflour.
Heat the oil in a skillet. The oil should be enough so that the meat can float in the skillet. You do not need to deep fry.
First, dip the meat into flour, make sure it is coated all around with the flour. Then to eggs, again well covered and finally dip in and covered with cornflour. Then immediately start frying.
Flip sides when the first side is golden and crunchy. Check and adjust the heat of the oil so that the crust does not burn but is still warm enough to fry quickly.
When the schnitzel is ready take out each one on to a plate with paper towels shortly to get rid of the excess oil.
Then serve with lemon wedges and sprinkle with chopped parsley.