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Start by seasoning the chicken breasts with kosher salt, black pepper, and garlic powder.
Prepare a breading station with all-purpose flour, milk, and panko breadcrumbs.
Coat each chicken breast in flour, then dip it in milk, and finally cover it with panko breadcrumbs.
Once breaded, place the chicken cutlets on a wire rack and let them rest for 15 minutes to allow the coating to set.
Heat neutral oil in a pan until it reaches 350°F.
To avoid lowering the oil temperature, fry only 1 or 2 cutlets at a time.
Make sure to let the oil return to 350°F between batches to ensure a crispy finish.