Trim any fat from the chicken breasts. Place a breast between two pieces of plastic wrap and gently pound to an even 1/4–1/2 inch thickness. Season both sides with salt and pepper.

Set up three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs.

Dredge a pounded breast in flour, shaking off excess. Dip into the egg, coating fully, then press into the breadcrumbs so they adhere well. Place on a plate and repeat. Let the breaded pieces rest 5–10 minutes so the coating sets.

Pour enough oil into a large skillet to come about 1/8–1/4 inch up the sides. Heat over medium-high until the oil reaches 325–350°F.

Fry the schnitzels in batches, 2–3 minutes per side, until deep golden brown and the internal temperature reads 165°F.

Transfer cooked pieces to a wire rack set over a sheet pan. Lightly season with salt while hot.

Rest for 2 minutes, then garnish with chopped parsley and lemon wedges. Serve immediately for best texture.