Step 1: Prepare the Chicken
Slice each chicken breast in half horizontally to create thin cutlets. If needed, place the pieces between two sheets of plastic wrap and pound them gently with a meat mallet to an even thickness of about ¼ inch. This ensures even cooking and a tender bite.

Step 2: Set Up the Breading Station
Prepare three separate bowls. In the first bowl, add the flour. In the second, whisk the eggs with the milk. In the third, mix the breadcrumbs, Parmesan cheese (if using), salt, pepper, garlic powder, onion powder, paprika, and oregano.

Step 3: Bread the Chicken
Dredge each chicken cutlet in the flour, shaking off the excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to ensure an even, crispy coating.

Step 4: Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. You want the oil hot enough to sizzle when you drop in a breadcrumb, but not smoking.

Step 5: Fry the Chicken
Place the breaded chicken cutlets in the pan without overcrowding. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Step 6: Drain and Serve
Transfer the cooked cutlets to a plate lined with paper towels to absorb excess oil. Serve hot with lemon wedges on the side for an extra burst of flavor.