Cut the chicken breast diagonally.

Place all the pieces on the chopping board and cover with plastic wrap. Pound the pieces with the help of a meat mallet. You can also use a rolling pin or mortar to flatten them out. Each piece should be half an inch thick.

In a bowl, add soy sauce, ginger-garlic powder, lemon juice and salt. Mix it. Add all the chicken pieces. Marinate it overnight.

Take 3 shallow bowls or plates. In the first shallow bowl or plate, add all-purpose flour. In the second shallow bowl, crack 3 eggs and whisk it. In the last plate, pour the breadcrumbs. Season all three with salt and pepper.

Take a marinated chicken piece, place it into the flour mix. Coat it nicely. Shake off the excess.

Transfer it into the egg mix, dip both sides. Lift it out and allow the excess to drip off.

Place the chicken cutlet in the third plate. Evenly coat both sides with breadcrumbs. Repeat the same process for all the pieces.

Place all the breaded chicken cutlets on a large plate. Refrigerate for 30 minutes.

Heat oil in a wok over medium flame. Take the chicken cutlets out of the refrigerator. Allow them to come to room temperature.

Add the cutlet to the wok. Fry on medium-high flame for 2 to 3 minutes or until golden brown in colour.

Take it out and keep it on paper towel. Fry rest of the cutlets in the same manner.

Serve them hot with french fries and coriander-mint mayonnaise.