Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.

In another shallow bowl, beat the eggs until well combined.

Place the flour in a third shallow bowl.

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

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Transfer the cooked cutlets to the prepared baking sheet.

Bake the cutlets in the preheated oven for an additional 10 minutes to ensure they are cooked through.

Serve the chicken cutlets with lemon wedges and garnish with additional fresh basil if desired.