Step 1

First, sprinkle black pepper and if you're using garlic powder, ligtly sprinkle both sides of the cutlet. Save the salt until the end of the cooking.

Step 2

Next, set up a dredging station: In separate shallow bowls, set up a coating station. Place 3/4 cup of all-purpose flour on a large plate (dinner plate) and beat the eggs in another shallow bowl.

Step 3

Next, dip the chicken cutlet into the beaten eggs (egg wash), making sure it's fully coated.

Step 4

Then, take each chicken cutlet and dredge it in the flour, ensuring both sides are well-coated.

Step 5

Then, in a large skillet, heat the olive oil over medium-high heat. Ensure the oil is hot, but not smoking.

Step 6

Next, carefully place the coated chicken cutlets into the hot oil. Fry each side until golden brown and crispy, typically 3-4 minutes per side. Cook in batches to avoid overcrowding the pan.

Step 7

Then, once the chicken cutlets are cooked to perfection, transfer them to a paper towel-lined plate to drain any excess oil.

Step 8

Last, sprinkle the crispy chicken cutlets with salt. Serve with lemon wedges and parsley for garnish, if desired.