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Place 2 to 3 chicken cutlets in a large freezer zip bag. Use a meat mallet to pound the chicken cutlets out and to a thin ¼-inch layer. Remove them from the bag and repeat with the remaining cutlets.
Set out a baking dish and a medium bowl for the coatings. Pour the breadcrumbs into the bowl and set aside. In the baking dish, combine the eggs, milk, flour, salt, oregano, onion powder, and garlic powder. Whisk well until smooth.
Place all the pounded chicken cutlets into the batter. Mix by hand until all pieces are well coated.
Place a large cast-iron skillet over medium heat. Add 1 tablespoon of olive oil in 1 tablespoon of butter to the skillet.
One at a time, take a chicken cutlet coated in batter, and dredge it in the breadcrumbs. Place in the hot skillet. Repeat, working in batches of 2 to 3 pieces at a time. Fry the chicken cutlets for 2 to 3 minutes per side, until golden brown. Move to a holding pan.
Depending on the heat, you may need to wipe the skillet out with a paper towel in between batches. Add more olive oil and butter. Repeat in two more batches until all the chicken cutlets are fried.