Pat the beef cutlets extremely dry with paper towels to remove surface moisture.

Set up a breading station: Place flour mixed with garlic powder, salt, and pepper in the first shallow dish; beaten eggs in the second; and breadcrumbs in the third.

Dredge a cutlet in the seasoned flour, shaking off any excess so only a fine white dust remains.

Dip the floured cutlet into the eggs, ensuring it is completely moistened.

Place the cutlet into the breadcrumbs, pressing down firmly with your palm to embed the crumbs into the meat. Flip and repeat to ensure a thick, even coating.

CRITICAL STEP: Place the breaded cutlets on a wire rack or baking sheet and let them REST undisturbed for 15 to 30 minutes in the refrigerator. This sets the gluten and egg, creating a glue that prevents the coating from slipping.

Heat about 1/2 inch of oil in a large heavy-bottomed skillet to 350°F (175°C).

Fry the cutlets in batches, without overcrowding, for 2-3 minutes per side until deep golden brown and crispy.

Transfer to a wire rack set over a baking sheet to drain. Sprinkle immediately with a pinch of salt while hot.