Add the flour to a rimmed plate or shallow bowl.  Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.

Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.

Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.

Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil. Work in batches trying not to overcrowd the skillet.

Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.