Set up your breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder, and paprika.

Pat the chicken breasts dry and pound them to a uniform thickness of about ½ inch. Season both sides with salt and pepper.

Dredge each chicken piece in the flour mixture, then dip it in the egg mixture, and finally coat it with the breadcrumb mixture.

Let the breaded cutlets rest for about 10 minutes at room temperature.

Heat olive oil in a large skillet over medium-high heat. The oil is ready when it shimmers.

Fry the cutlets in batches for about 3 minutes on each side until golden brown.

Transfer the cooked cutlets to a wire rack over a baking sheet to drain excess oil.

Serve warm with lemon wedges for a fresh burst of flavor.