Ensure chicken cutlets are of even thickness. Pound between plastic wrap or parchment paper to about 1/2 inch thick if needed.
In a large shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Stir well.
In a separate shallow bowl, whisk the two large eggs until smooth to prepare the egg wash.
Dip each chicken cutlet into the egg wash, letting excess drip off, then press firmly into the Parmesan breadcrumb mixture to coat thoroughly on both sides.
Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
Carefully place coated chicken cutlets in hot skillet. Cook about 3-4 minutes per side until crust is golden brown and internal temperature reaches 165°F (74°C).
Transfer cooked cutlets to paper towel-lined plate to drain excess oil. Serve immediately with your favorite sides.
