Prepare the egg wash and breading

• In a shallow bowl, beat the eggs together with the milk.
• Place the seasoned bread crumbs in a second shallow bowl.

Slice and season the chicken

• Cut the chicken breasts into thin cutlets.
• Season both sides with salt, pepper and garlic powder.

Bread the cutlets

• Dip each cutlet in the egg wash, letting the excess run off.
• Coat evenly on both sides in the bread crumbs.
• Shake off the excess breading so it doesn't burn in the pan.

Fry the cutlets

• Heat the oil in a large pan.
• Fry the cutlets, flipping once the edges are golden brown.
• They are thin, so they cook quickly.

Drain and serve

• Drain the cutlets on a wire rack or paper towels.
• Sprinkle with a little salt right out of the oil if you like.