Start by seasoning the lamb cutlets with salt, pepper, garlic powder, onion powder, and dried oregano. Let them sit for about 15 minutes to absorb the flavors.

Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second shallow dish, and place the breadcrumbs in a third shallow dish.

Dredge each lamb cutlet in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing gently to adhere.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded lamb cutlets in batches, being sure not to overcrowd the pan.

Fry the cutlets for about 3-4 minutes on each side or until they are golden brown and cooked to your desired doneness. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve the crispy crumbed lamb cutlets hot with lemon wedges on the side for squeezing over the top.