Season Chicken: Start by seasoning the chicken cutlets with salt, pepper, garlic powder, onion powder, and paprika on both sides. This will give them a wonderful flavor.

Set Up Breading Station: In three separate shallow dishes, place the flour in one, the beaten eggs in another, and the breadcrumbs in the last.

Dredge Chicken: Take each seasoned cutlet and first coat it in flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing gently to ensure the breadcrumbs stick well.

Heat Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles, the oil is hot enough.

Fry Chicken: Carefully add the breaded cutlets to the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Drain: Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.

Serve: Enjoy your crispy fried chicken cutlets hot, with lemon wedges on the side for a fresh squeeze of flavor.