A quick and delicious recipe for Italian chicken cutlets, perfect for a weeknight dinner or a crispy addition to your favorite pasta dish.

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Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch thickness using a meat mallet.
Season both sides of the chicken with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs, Parmesan, garlic powder, and oregano mixed together.
Dredge each chicken cutlet in the flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat.
Fry the cutlets in batches for 3-4 minutes per side or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges if desired.