2largeboneless, skinless, chicken breasts,cut in half lengthwise
1 1/2teaspoonskosher salt
Line a large cutting board with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
Using a meat mallet or a heavy skillet (like cast iron), pound each chicken breast to about 1/6-1/4 inch thickness.
Season with salt and black pepper on both sides. Set aside.
Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
To the breadcrumbs, add the garlic powder, chili powder, ground cumin, and dried oregano. Mix together to combine.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
Garnish with cilantro and serve with lemon wedges.
Don't have a meat hammer? You can use a heavy skillet instead. A small cast-iron skillet works great for this.
If making a double batch for a larger meal, you can set the oven to warm (about 170°F) and keep the cooked chicken cutlets warm on a baking sheet in the oven while you finish making the rest of the batch.
Add some shredded or grated parmesan cheese to the breadcrumb mixture to add a little extra cheesy flavor!