Prepare chicken cutlets by cutting each chicken breast in half. Out of three chicken breast you should have a total of 6 thinly sliced chicken breasts. Once you have sliced your chicken breasts place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, about 1/4 inch thick. Set aside.

Prepare three shallow bowls or plates: First: Add the flour. Season with garlic powder, onion powder, herb seasoning, salt, and pepper. Second: Beat the eggs and add milk. Stir until well combined. Third: Add breadcrumbs. I also add a bit more herb seasoning mixed with the breadcrumbs. Add a bit of salt and pepper if desired.

Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, making sure it’s well-coated. Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated. Gently press the breadcrumbs onto the chicken to help them adhere.

Heat a pan with olive oil and carefully place the breaded chicken cutlets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry each side for 3-4 minutes or until golden brown and cooked through. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Let cool for 5 minutes before serving. Enjoy!