Prepare your breading station with three shallow bowls: one with flour mixed with salt and pepper, one with whisked eggs, and the third with breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder, and paprika.

Dry the pounded chicken cutlets with paper towels and season both sides with salt and pepper.

Dredge each cutlet in the flour mixture, then dip in the egg wash, and finally coat with breadcrumbs. Let them rest for about 10 minutes.

Heat olive oil in a skillet over medium-high heat. Fry cutlets in small batches for 3 minutes on each side until golden brown. Drain on a wire rack.

Serve warm with lemon wedges on the side.