Slice each chicken breast into thin, even cutlets about 1/4 inch thick, gently pounding thicker areas to ensure uniform thickness. This helps them cook evenly and stay juicy.
Set up your breading station: place the breadcrumbs in one shallow dish, and beat the eggs in another. Mix salt, pepper, and garlic powder into the breadcrumbs for added flavor.
Dredge each chicken cutlet in the flour (if using), then dip into the beaten eggs, and finally coat thoroughly with the seasoned breadcrumbs, pressing lightly so the coating sticks well.
Arrange the breaded cutlets on a lined baking sheet, leaving space between each. Drizzle or brush the tops lightly with olive oil to promote golden crispiness.
Bake in a preheated oven at 190°C (375°F) for about 20-25 minutes, flipping them halfway through if desired. Look for a deep golden crust and no pink inside.
Once baked, remove the cutlets from the oven and let them rest for 5 minutes. This step helps the juices redistribute, keeping the chicken moist and tender.
Squeeze fresh lemon juice over the baked chicken cutlets to brighten the flavors and add a touch of freshness. Serve immediately with your favorite sides.
