Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick.

Set up a breading station: In one shallow dish, place the flour. In a second dish, whisk the eggs. In a third dish, combine the breadcrumbs, Parmesan cheese, chopped basil, garlic powder, salt, and black pepper.

Dredge each chicken cutlet in the flour, shaking off the excess. Dip it into the eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.

Transfer the cooked cutlets to the prepared baking sheet and finish cooking in the preheated oven for an additional 5-7 minutes.

Serve the chicken cutlets hot with lemon wedges on the side for squeezing over the top.