2 large boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 cup all-purpose flour

2 large eggs

2 tbsp milk

1 ½ cups breadcrumbs (plain or panko for extra crunch)

½ tsp garlic powder (optional)

½ tsp paprika (optional)

Vegetable or neutral oil (for frying)

Lemon wedges (for serving)

Fresh parsley (optional, for garnish)

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Prepare the chicken: Slice each chicken breast horizontally to create two thinner cutlets (four total). Place between plastic wrap or parchment and pound to ¼-inch thickness. Season both sides with salt and pepper.
Set up the breading station: Place flour in one dish. In another, beat eggs with milk. In a third, mix breadcrumbs with garlic powder and paprika (if using).
Bread the chicken: Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumbs, pressing gently to help them stick.
Fry the schnitzels: Heat about ¼ inch of oil in a large skillet over medium-high heat (around 350°F / 175°C). Fry one or two at a time for 2–3 minutes per side, until golden brown and crisp.
Drain and serve: Transfer cooked schnitzels to a paper towel-lined plate to remove excess oil. Serve hot with lemon wedges and parsley garnish.

For extra crunch, use panko breadcrumbs or mix in grated Parmesan cheese.

Add a bit of Dijon mustard to the egg wash for subtle tang and depth.

For a baked version, bake at 425°F (220°C) for 15–18 minutes, flipping halfway.

Air fryer method: 400°F (200°C) for 8–10 minutes, flipping halfway.

Serve immediately for maximum crispiness with lemon wedges for brightness.