Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to about 1.25 cm thickness

In a shallow bowl, combine breadcrumbs, grated Parmesan, chopped fresh basil, garlic powder, onion powder, dried oregano, salt, and black pepper

In a separate bowl, whisk together the eggs and milk until well blended

Dip one chicken cutlet at a time into the egg mixture, allowing excess to drip off

Press the egg-coated chicken firmly into the breadcrumb mixture, making sure both sides are evenly coated

Heat olive oil in a large skillet over medium heat until hot but not smoking

Place the coated chicken cutlets in the skillet without overcrowding and fry for 3–4 minutes on each side until golden and crispy

Transfer cooked cutlets to a plate lined with paper towels to drain excess oil

Let the cutlets rest briefly, then serve warm with lemon wedges if desired