Begin by slicing the boneless skinless chicken breasts into thin pieces, about ½ inch thick, to ensure even cooking and tenderness.

Organize three shallow bowls for the coating process. In the first bowl, add all-purpose flour and season it with salt, pepper, and optional garlic powder.

Beat two large eggs in the second bowl. Place seasoned breadcrumbs in the third bowl.

Dredge each chicken piece in the seasoned flour, then dip into the eggs, followed by rolling it in the breadcrumbs.

Heat about half an inch of vegetable oil in a skillet over medium-high heat. Fry the chicken cutlets for 4-5 minutes on each side until golden brown.

Once cooked, transfer cutlets to a plate lined with paper towels to absorb excess oil and serve warm.