Step 1 — Prep the chicken: Slice each chicken breast horizontally to create thin cutlets. Place between parchment paper and gently pound until evenly thin (about 0.5–0.8 cm). Season both sides with salt, pepper, garlic powder, and paprika.
Step 2 — Prepare breading station: Set up 3 shallow bowls: flour in the first, eggs + milk whisked in the second, and breadcrumbs + Parmesan + oregano (plus onion powder if using) in the third.
Step 3 — Bread the cutlets: Dredge each cutlet in flour (shake off excess), dip into egg, then press firmly into the Parmesan breadcrumb mixture until fully coated.
Step 4 — Heat the oil: Heat a large skillet over medium heat. Add oil and let it get hot (the breadcrumbs should sizzle immediately when touched to the oil).
Step 5 — Fry until crispy and golden: Cook cutlets 3–4 minutes per side, until deeply golden and cooked through (internal temp 74°C / 165°F). Transfer to paper towels to drain.
Step 6 — Serve: Serve immediately while crispy, with lemon wedges and fresh parsley. Add extra Parmesan on top if desired.
