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

Season the pounded chicken breasts on both sides with salt and pepper.

Dredge each seasoned chicken cutlet in the flour mixture, dip into the egg wash, then press into the breadcrumb mixture.

Allow breaded cutlets to rest at room temperature for 10 minutes.

In a skillet, heat olive oil over medium-high until it shimmers.

Fry the chicken cutlets in batches for 3 minutes on each side until golden-brown.

Transfer cooked cutlets to a wire rack to drain excess oil.

Serve warm with lemon wedges.