Step 1

Cut 1 medium lemon into wedges and set aside for serving. Cut 4 chicken breasts in half crosswise. Pound one piece of chicken at a time: Place between 2 sheets of plastic wrap and use the flat side of a meat mallet or the bottom of a small heavy-bottomed skillet to pound until about 1/4-inch thick. Repeat with remaining chicken cutlets. Season the chicken all over with kosher salt and black pepper.

Step 2

Place 1/3 cup all-purpose flour on a large plate. Beat 3 large eggs in wide, shallow bowl. Place 1 1/2 cups plain bread crumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon kosher salt in a second wide, shallow bowl and stir to combine.

Step 3

Working with 1 piece of chicken at a time, dredge in the flour mixture, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the chicken so they stick. Place on a large plate or baking sheet.

Step 4

Heat 1 1/4 cups canola oil in large cast iron or other heavy-bottomed skillet over medium-high heat until shimmering. Fit a baking sheet with a wire rack or line with paper towels.

Step 5

Working in batches of 2, carefully add the chicken and fry until cooked through and lightly browned, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet, keeping them in a single layer, and sprinkle lightly with flaky salt. Repeat frying the remaining cutlets, adding more oil to the pan as needed. Serve with the lemon wedges.