Place chicken breasts on a stable cutting board and slice horizontally to create thin cutlets approximately 0.25 inches in thickness.

Place cutlets between two sheets of parchment paper or plastic wrap and pound lightly with a meat mallet to ensure uniform thickness.

Apply salt, black pepper, and garlic powder evenly to both sides of the chicken cutlets.

Heat olive oil and butter in a heavy-bottomed skillet over medium-high heat until the butter foam subsides and the oil shimmers.

Arrange chicken cutlets in the skillet in a single layer, ensuring they do not overlap to allow for proper browning.

Sear the chicken for 2 to 3 minutes without moving them until a golden-brown crust forms on the bottom.

Flip the cutlets and cook for an additional 2 minutes or until the internal temperature reaches exactly 165 degrees Fahrenheit.

Transfer the chicken to a warm plate and rest for 3 minutes to allow juices to redistribute before serving.