Season the chicken. Pat the chicken cutlets dry with paper towels. In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, black pepper, and lemon zest. Sprinkle evenly over both sides of the chicken.

Set up the breading station. Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and Dijon mustard until smooth. In a third bowl, combine the panko and Parmesan.

Bread the chicken. Working one piece at a time, dredge the chicken in the flour, shaking off excess. Dip into the egg mixture, letting any extra drip off, then press firmly into the panko-Parmesan mixture until evenly coated on both sides. Transfer the breaded cutlets to a wire rack set over a baking sheet. Let rest for 10–15 minutes before frying. (This helps the coating adhere and creates a crispier crust.)

Fry until golden. Heat enough oil to come about ¼ inch up the sides of a large skillet (usually ½–¾ cup, depending on pan size) over medium heat until it reaches about 350°F. The oil should shimmer, and a breadcrumb dropped in should sizzle immediately. Working in batches to avoid crowding, fry the chicken for 3–4 minutes per side, until deeply golden and cooked through. Transfer the cooked cutlets back to the wire rack to drain (this keeps the crust crisp).

Finish and serve. Sprinkle lightly with flaky sea salt. Serve immediately with lemon wedges for squeezing over the top and enjoy!