Set up your breading station with three shallow bowls. In the first bowl, mix together the all-purpose flour with salt and pepper to season.

In the second bowl, whisk three room-temperature eggs with a splash of water or milk.

In the third bowl, combine the breadcrumbs, grated parmesan, Italian seasoning, garlic powder, and paprika.

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Dredge each chicken cutlet in the seasoned flour, dip in the egg mixture, and coat with the breadcrumb mixture, pressing gently.

Let the cutlets rest on a wire rack for about 10 minutes.

Heat the olive oil in a skillet over medium-high heat until shimmering.

Fry cutlets in batches for about 3 minutes on each side until golden brown and crispy.

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

Serve immediately with lemon wedges.