Start by preheating your oven to 200°F (95°C) to keep the cooked chicken warm. Begin the preparation by whisking the eggs together with a pinch of kosher salt and freshly ground black pepper in a shallow dish. In separate shallow dishes, spread out the flour in one and the Italian seasoned bread crumbs in another.

Take each chicken slice and lightly dredge it in the flour, ensuring it's fully coated before shaking off any excess. Next, dip the floured chicken into the egg mixture, allowing the excess to drip off. Finally, press the chicken into the bread crumbs, gently shaking off any loose crumbs. Place the breaded chicken on a plate, being careful not to stack the pieces on top of each other.

Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the breaded chicken slices in batches, frying each side for about 2 to 4 minutes until they turn a golden brown. The chicken is done when an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). Once cooked, transfer the chicken pieces to a baking sheet and keep them warm in the preheated oven while you finish frying the rest.

Serve the crispy chicken cutlets hot, with fresh lemon wedges on the side for a burst of citrus flavor.