Hard boil the 6 large eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel the eggs once cooled.

In a shallow dish, combine the breadcrumbs, salt, black pepper, garlic powder, and onion powder. In another shallow dish, whisk together the 2 large eggs and milk to create an egg wash. Place the flour in a third shallow dish.

Slice the peeled hard-boiled eggs in half lengthwise. Take each half, dip it in the flour, then the egg wash, and finally coat it with the breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the coated egg halves, cut side down. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm.