Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.

In the first shallow bowl, add the flour and season it with salt and pepper. In the second bowl, add the beaten eggs. In the third bowl, place the breadcrumbs.

This setup allows for a systematic breading process, which helps the coating stick better to the chicken.

Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken into the breadcrumbs, making sure to cover it completely. This three-step process creates a crispy outer layer.

In a large frying pan, heat the vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of breadcrumb into the oil; if it sizzles, the oil is hot enough.

Carefully place the breaded chicken breasts in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).

Once cooked, transfer the schnitzels to a plate lined with paper towels to absorb excess oil.

Serve the chicken schnitzel hot, garnished with lemon wedges. Squeeze fresh lemon juice over the schnitzel for added flavor.

Pair with a side of potato salad or a green salad for a complete meal.