Place breasts between plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness. Season both sides with salt and pepper.

Set up a dredging station: shallow bowls with flour, beaten eggs, and breadcrumbs. Season the flour and crumbs lightly.

Dredge each breast: first coat in flour (shake off excess), dip into egg (let excess drip), then press into breadcrumbs until evenly coated.

Rest the breaded cutlets on a wire rack for 5 minutes — this helps the coating adhere.

Pour enough vegetable oil to cover the pan bottom (about 1/8–1/4 inch). Warm over medium-high heat until shimmering; if you have a thermometer, target roughly 350–375°F (175–190°C).

Place cutlets in the pan without crowding. Cook 3–4 minutes per side, or until deep golden brown and the internal temperature reaches 165°F (74°C).

Transfer to a wire rack or paper towels to drain briefly. Serve with lemon wedges and fresh herbs.