"These tender, lemony cutlets can be made ahead of time and warmed in the oven for family dinners or entertaining. I serve this with wild rice for dinner guests and always receive compliments and requests for a second helping."
Preheat oven to 350 degrees. Rinse and pat dry chicken breasts. Remove any excess fat. Place one or two at a time in a plastic bag and tenderize with a meat mallet. (This step does make a difference in the finished product.) Set aside.
Place flour, salt, lemon pepper, and garlic powder in a shallow bowl and mix with a fork to blend. In a second separate bowl, add the eggs and beat well. Use a third bowl for the bread crumbs and you're ready to start the cooking!
Warm a skillet over medium-high heat. Add about 1/4 cup oil. Dredge a chicken cutlet in the flour, shake off excess. Dip cutlet in the egg and turn to coat. Drip off excess, then coat both sides with bread crumbs. Add cutlet to the pan, fry for approximately 3 or 4 minutes till golden brown, turn to other side and cook for about 3 minutes. Watch so they don't get too brown. You can usually cook two cutlets at a time. Drain on a doubled paper towel, then arrange in oven-proof dish.
Wipe the pan with a paper towel after you remove a batch of chicken to clean the residue of darkened bread crumbs. Add more oil as necessary and continue the process until all the chicken is cooked and arranged in dish.
Bake in 350 degree oven for 20 minutes to heat through. Just before serving, melt butter, do not allow to brown. Stir in the lemon juice then spoon lightly (do not drench) over the cutlets. Top the cutlets lemon slices and sprinkle with green onion bits.