Pound the chicken breasts between two pieces of plastic wrap to an even thickness, about ¼ inch.

Season the flattened chicken with salt and pepper.

Set up a breading station with flour in one dish, beaten eggs in the second, and breadcrumbs in the third.

Dredge each chicken breast in flour, shake off excess, dip in beaten eggs, then coat in breadcrumbs.

Heat about half an inch of vegetable oil in a large skillet over medium-high heat.

Fry the breaded chicken for 3-4 minutes on each side until golden brown and fully cooked.

Remove schnitzels and let drain on paper towels before serving with lemon wedges.