First, prepare your dredging station: Beat the eggs in a medium bowl. Pour the flour into a medium-large bowl, and the breadcrumbs in to a wide, flat dish. Whisk 1/2 tsp salt and a few cracks of black pepper into the flour. Into the breadcrumbs, whisk in 1/2 tsp salt, a few cracks of black pepper, oregano, thyme, and garlic powder.

Spread the chicken cutlets on a cutting board and cover with a sheet of plastic cling wrap. Using a meat mallet, pound the chicken cutlets to an even thickness throughout. Remove the plastic wrap and pat the chicken dry.

One at a time, dredge the chicken cutlets. First, coat in flour, getting in all the nooks and crannies. Then dip in the egg, letting the excess drip off. Finally, coat in the breadcrumbs, patting and compressing the breadcrumbs into the chicken on both sides to adhere.

In a cast iron or heavy bottomed pan, heat 1/4” of oil to 400F over high heat. Fry the chicken cutlets in batches (one or two at a time depending on size), about 2-3 mins each side, or until deep golden brown on the outside and 165F on the inside.Transfer the cutlets a wire rack to cool. Serve topped with a sprinkle of flake salt and lemon wedges.