Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

In a shallow dish, place the flour. In another dish, beat the eggs. In a third dish, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.

Dredge each chicken cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.

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

Remove from skillet and drain on paper towels. Serve hot, garnished with additional Parmesan cheese if desired.