1. Prepare the Chicken:

• Tenderize the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/4-inch thick. This helps the chicken cook evenly and stay tender.
• Season: Sprinkle both sides of the chicken with salt and pepper.

2. Set Up the Breading Station:

• Flour: Place the flour in a shallow dish.
• Egg Wash: In another shallow dish, beat the eggs with a pinch of salt and pepper.
• Breadcrumbs: In a third shallow dish, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, and black pepper. Mix well.

3. Bread the Chicken:

• Dredge each chicken breast in the flour, coating both sides lightly. Shake off any excess flour.
• Dip the floured chicken into the egg wash, making sure it’s fully coated.
• Then, press the chicken into the breadcrumb mixture, turning it gently to coat both sides evenly. Make sure the breadcrumbs adhere well to the chicken. For extra crunch, you can lightly press the breadcrumbs into the chicken.

4. Fry the Schnitzels:

• Heat about 1/2 cup of vegetable oil or clarified butter in a large skillet over medium-high heat. The oil should be hot but not smoking—test by dropping a few breadcrumbs into the pan; they should sizzle immediately.
• Fry the chicken in batches, depending on the size of your skillet. Place the breaded chicken in the pan, cooking for about 4-5 minutes per side, or until golden brown and crispy. Use tongs to flip the chicken carefully.
• Once golden, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.

5. Serve:

• Let the schnitzels rest for a minute or two to allow the juices to settle before serving.
• Serve immediately with lemon wedges on the side and a sprinkle of fresh parsley for garnish. Squeeze fresh lemon juice over the schnitzel just before eating for an added burst of freshne