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Cut each chicken breast in half lengthwise and make small slices on the cut underside to butterfly the chicken.
Place each piece of chicken on a cutting board sandwiched between sheets of parchment paper. Use a mallet to gently pound them so they are about ½” (1.3cm) thick. Be careful that the meat does not break.
To bread the chicken, set up three separate bowls. Place the flour in the first bowl and season with the garlic powder, onion powder, salt and pepper. In the second bowl beat the eggs with the milk. In the third bowl combine the fine breadcrumbs, panko breadcrumbs, Parmesan cheese, and lemon zest.
Add enough vegetable oil to a large frying pan so that it is ¼-inch (6mm) deep. Heat until the surface of the oil is shiny.
Take a piece of chicken and dredge through the flour, then the egg mixture, and then the breadcrumbs, shaking off any excess coating.
Fry until the chicken is completely cooked through and golden brown on each side, about 8 minutes total.
Remove to a baking rack to drain the excess oil. Continue the process until all of the chicken is fried.