Begin by cutting the chicken breasts in half lengthwise and pound to about 1/4 inch thick. Season with salt, pepper, and garlic powder.

Set up a dredging station with three shallow bowls: flour, beaten eggs, and breadcrumbs.

Heat olive oil in a large skillet over medium-high heat until it reaches 350°F.

Dredge each cutlet in flour, then eggs, and finally breadcrumbs, ensuring they are well-coated.

Fry the breaded cutlets in batches for about 3 minutes on each side until golden brown and cooked through.

Remove from skillet and drain on paper towels. Serve immediately with arugula salad and lemon wedges.