Start by placing the chicken breasts between two sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/4 inch.
Gather three shallow dishes or bowls. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the panko breadcrumbs, garlic powder, and paprika.
Working with one chicken cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip the floured cutlet in the beaten eggs, allowing the excess to drip off. Finally, coat the chicken in the seasoned panko breadcrumbs, pressing gently to help the crumbs adhere.
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. When the oil is hot and shimmering, carefully add the breaded chicken cutlets to the pan. Fry the cutlets for 4-6 minutes per side, or until they’re golden brown and cooked through.
Once the chicken cutlets are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve the crispy chicken cutlets immediately, garnished with lemon wedges if desired.
