Start by making the chicken cutlets. Cut each chicken breast into thirds by first cutting each breast in half lengthwise and setting the thinner half aside. Working with the thick part of the breast, slice in half horizontally to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick.

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 an 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.