In a shallow bowl or pie plate, lightly beat the eggs with the milk.
In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.
Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).
In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.
Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.
With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.
Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.