Begin by patting the boneless, skinless chicken breasts dry with paper towels and seasoning both sides generously with salt and black pepper.

In a medium bowl, mix together sour cream, chives, onion powder, salt, and pepper until well combined. Coat each chicken breast thoroughly with this creamy marinade, cover and refrigerate.

While the chicken is marinating, set up your breading station by combining panko bread crumbs with the remaining onion powder, salt, and pepper in a shallow dish.

Remove the marinated chicken from the refrigerator and press each piece into the seasoned panko bread crumbs, turning to coat both sides evenly.

In a large skillet, pour in enough canola oil to cover the bottom generously and heat it over medium-high heat.

Add the breaded chicken cutlets to the hot oil in batches, frying each cutlet for 3-5 minutes on one side until golden brown, then flip to cook the other side.

Once cooked, remove the chicken cutlets from the skillet and transfer to a paper towel-lined plate to drain excess oil.

Serve the chicken warm, garnished with extra chives and alongside lemon wedges.