Beat eggs in a shallow dish. Mix flour, poultry seasoning, and salt and pepper in a second dish. Coat chicken in flour, shaking off excess. Remove pieces one at a time. Coat each cutlet in egg, draining off excess.
Place cutlets in oven on low and repeat process until all the cutlets are done.
Serve with lemon wedges and Creamy Spinach. Coarse salt and black pepper, to taste Sort spinach leaves and remove large, tough stems. Coarsely chop and set aside. Heat a deep skillet over medium to medium-low heat. Add oil and butter.