Place each chicken breast between two sheets of plastic wrap or parchment paper on a cutting board. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it's approximately 0.25 inch thick, working from the center outward in gentle, overlapping strokes.

Arrange three shallow bowls or plates in a line: one with flour, one with beaten eggs, and one with breadcrumbs.

Season both sides of each pounded cutlet generously with salt, black pepper, and optionally garlic powder or red pepper flakes. Coat it thoroughly in flour, shaking off any excess.

Transfer the floured cutlet to the beaten eggs bowl and coat both sides completely, letting excess egg drip back into the bowl.

Place the egg-coated cutlet onto the breadcrumb plate and press gently to coat both sides evenly, ensuring complete coverage.

Pour vegetable oil into a large skillet and heat over medium-high heat for about 2 minutes until the oil shimmers and a breadcrumb sizzles immediately when dropped into it. Aim for approximately 350 degrees Fahrenheit.

Carefully place each breaded cutlet into the hot oil, working in batches if needed to avoid overcrowding. Fry for 3 to 4 minutes on the first side without moving them.

Flip each cutlet using tongs and fry the second side for another 2 to 3 minutes until golden brown and crispy. The chicken should register 165 degrees Fahrenheit on a meat thermometer in the thickest part.

Transfer finished cutlets to a paper towel-lined plate to drain excess oil, then arrange on a serving platter. Squeeze fresh lemon juice over the warm cutlets before serving.