Prepare the Chicken:

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season both sides with salt and pepper.

Set Up the Breading Station:

Place the flour in the first shallow bowl.

In the second bowl, whisk together eggs and milk.

In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt and pepper.

Bread the Chicken:

Dredge each chicken breast in the flour, shaking off excess.

Dip into the egg mixture, ensuring it's fully coated.

Press into the breadcrumb mixture, covering completely.

Fry the Chicken:

Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets, cooking 3–4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate lined with paper towels to drain excess oil.

Serve:

Arrange the chicken on a serving plate. Garnish with lemon wedges and serve with arugula and cherry tomatoes for a fresh touch.