Prepare the chicken: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create two thinner cutlets. Alternatively, you can place a whole breast between two pieces of plastic wrap and pound it to about 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tenderness.

Set up the dredging station: In a shallow dish or pie plate, whisk together the flour, salt, pepper, and paprika. In a second shallow dish, whisk the eggs with milk or water until well combined. In a third shallow dish, combine the panko breadcrumbs, optional Parmesan cheese, garlic powder, and dried oregano. Mix well.

Bread the chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumb mixture, ensuring it's fully coated on all sides. Set the breaded cutlets aside on a clean plate or wire rack.

Heat the oil: Pour enough cooking oil into a large skillet to generously coat the bottom (about 1/4 to 1/2 inch deep). Heat the oil over medium-high heat until it shimmers and a small piece of breadcrumb sizzles immediately when dropped in. This usually takes about 3-5 minutes.

Fry the cutlets: Carefully place 2-3 breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). You may need to adjust the heat to maintain a consistent frying temperature.

Drain and serve: Using tongs, remove the cooked chicken cutlets from the skillet and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. This helps keep them crispy. Repeat with the remaining cutlets, adding more oil if needed.

Serve immediately: Enjoy your delicious, crispy chicken cutlets while they are hot and at their best.