Follow these simple steps to make Extra Crispy Lemon Pepper Chicken Cutlets:

1. Prepare the Chicken: Start by flattening the chicken breasts to ensure even cooking. Place the chicken between two pieces of plastic wrap and pound them to about ½ inch thickness.

2. Set Up Dredging Station: In three separate shallow bowls, place the flour in the first, whisk together the eggs and milk in the second, and combine breadcrumbs with lemon pepper seasoning, salt, and black pepper in the third.

3. Dredge the Chicken: First, coat each chicken breast in flour, shaking off the excess. Then, dip it into the egg mixture, ensuring it’s fully coated. Finally, dredge it in the breadcrumb mixture, pressing gently to ensure a good coating.

4. Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium heat. To test if the oil is hot enough, drop a small piece of breadcrumb into the oil. If it sizzles, the oil is ready.

5. Fry the Cutlets: Carefully place the breaded chicken cutlets in the hot oil, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.

6. Drain Excess Oil: Once the chicken is cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.

7. Serve: Arrange the crispy chicken cutlets on a serving platter with lemon wedges on the side for squeezing over. Enjoy your amazing Extra Crispy Lemon Pepper Chicken Cutlets!