Season the chicken: Sprinkle chicken breasts with salt, pepper, and garlic powder.
Dredge the chicken: Coat each piece in flour, dip into beaten eggs, then press into breadcrumbs (add Parmesan if using).
Heat oil: In a large skillet, heat oil over medium-high heat.
Fry the cutlets: Cook each chicken cutlet 3–4 minutes per side, until golden brown and cooked through.
Drain and serve: Remove from skillet and place on paper towels to drain excess oil. Serve hot with lemon wedges, a salad, or your favorite dipping sauce.
