Using a kitchen mallet or rolling pin, flatten the chicken until it is about 1/2 inch in thickness.
Marinate The Chicken:
In a mixing bowl, marinate the chicken with lemon juice, salt, pepper, dried oregano, garlic powder and onion powder. Marinate for at least 15 minutes or up to 24 hours.
Breading The Chicken Cutlets:
Place the flour, eggs, and breadcrumbs (plain breadcrumbs Or cornflakes) in three separate shallow dishes. Make sure to season all three layers, as this results in a very flavorful cutlet.
Dip each chicken breast in flour, lightly shaking the excess flour. Gently dip it in the egg wash and then coat with breadcrumbs. Repeat until all chicken cutlets are coated with breadcrumbs. Tip: If using cornflakes, crush them first so they adhere to the cutlets easily. I do this by placing the cornflakes in a ziplock bag and gently bash them with a rolling pin.
Frying The Chicken Cutlets:
Heat oil to medium high in a frying pan, and fry the chicken breasts until golden brown (for about 4-5 minutes on each side or until cooked through and internal temperature reaches 165 F / 73.9 C)Cooking time will vary according to thickness of the cutlets.
Preheat oven to 200 C, and line a baking tray with parchment paper. Spray it lightly with oil, then place the breaded cutlets on to it. Lightly spray the top with oil. Bake for 15 minutes or until cooked through, flipping sides once in between.
Transfer cooked cutlets onto a cooling rack. This will ensure the bottom of the cutlets do not get soggy.