Place boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the chicken evenly to about 1/2 inch thick.

In a shallow dish, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper. Whisk until blended.

Prepare three shallow dishes: one with seasoned flour, one with beaten eggs, and another with breadcrumbs mixed with grated Parmesan and herbs.

Coat each chicken cutlet in seasoned flour, dip into the egg wash, and press into the breadcrumb mixture.

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

Transfer cooked cutlets to a plate lined with paper towels to absorb excess oil. Let rest for 5 minutes before serving with lemon wedges.