Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thick.

Set up three shallow bowls: one with flour seasoned with salt, pepper, and garlic powder; one with beaten eggs; and one with breadcrumbs mixed with lemon zest and oregano.

Coat each chicken breast in flour, shaking off excess.

Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.

Press the chicken into the breadcrumb mixture until evenly coated.

Heat olive oil in a skillet over medium heat.

Cook the chicken cutlets for about 4-5 minutes per side until golden brown and cooked through.

Transfer cooked cutlets to a paper towel-lined plate to drain excess oil and serve warm.