Prepare the chicken by placing each cutlet between two sheets of plastic wrap or parchment. Gently pound to about ¼ inch thickness so they cook quickly and evenly.

Set up a breading station: one shallow dish with the flour, a second with beaten eggs, and a third with a mix of breadcrumbs, Parmesan, garlic powder, and a pinch of salt and pepper.

Dredge each cutlet in flour, tapping off excess. Next, dip into the egg wash, letting the excess drip off. Finally, press into the breadcrumb mixture until well coated on both sides.

Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add two cutlets at a time to avoid crowding. Fry for about 3 to 4 minutes per side, until the crust is golden and the chicken is cooked through. If your cutlets are a little thicker, finish them in the oven at a low heat for a few minutes to ensure doneness.

Transfer the cooked cutlets to a warm plate. Wipe out the pan if needed and fry the remaining cutlets the same way. If you like, finish with a light squeeze of lemon over the top to brighten the flavors.

Serve immediately with a simple salad, a handful of arugula, or a bed of pasta tossed in olive oil and garlic. The magic is in the crust — that crisp, cheesy coating that crackles with every bite.