In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, lemon zest, garlic powder, salt, and pepper.

In another bowl, whisk the eggs until well combined. In a third bowl, add the flour.

Coat each chicken cutlet in the flour, shaking off the excess. Next, dip it in the egg mixture, letting any extra drip off, and then press into the breadcrumb mixture.

In a skillet over medium-high heat, add enough olive oil to lightly coat the bottom. Once it’s hot, gently place the chicken cutlets into the pan. Cook for about 3–4 minutes on each side or until golden brown and cooked through.

Remove from the pan and let them rest for a minute. Squeeze fresh lemon juice over the top before serving.