Cut each chicken breast into a cutlet.

Stir flour, salt, garlic powder and onion powder together on a large plate until completely combined. Add beaten eggs to another plate then pour breadcrumbs onto a third plate. One by one, dredge the cutlets in the flour and shake off any excess. Dip them in the egg to coat completely and then cover in breadcrumbs. Shake off excess and place on a large plate while you bread remaining chicken.

Place a large skillet over medium heat, add enough oil to come ¼" up the sides of the pan and allow it to heat. Working in batches, carefully place cutlets in the hot oil. Cook 3–4 minutes on first side or until nicely golden brown then flip and cook and additional 2–3 minutes or until golden and cooked through.

Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Repeat with remaining cutlets. In between batches, it may be necessary to pour oil through a fine mesh strainer into a heatproof bowl to remove breading and wipe skillet clean. Return oil to pan and reheat, adding additional oil if necessary.

Sprinkle with salt and serve immediately with a little lemon wedge for squeezing while they’re still hot and crispy.