Place each breast between two pieces of plastic wrap. Use a meat mallet or heavy pan to pound to an even 1/4–1/2 inch thickness.

Lightly salt and pepper both sides of each flattened breast.

Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.

Coat a breast in flour, shaking off excess. Dip into the egg, letting excess drip, then press into breadcrumbs to fully coat. Repeat with all breasts.

Warm a large skillet over medium-high heat. Add oil to cover the bottom by about 1/8–1/4 inch. It should shimmer but not smoke.

Cook schnitzels in batches to avoid crowding. Fry for 2–3 minutes per side until golden brown and the internal temperature reads 165°F (74°C). Adjust heat if crust browns too quickly.

Transfer cooked schnitzels to a wire rack or paper towels briefly to drain. Rest for a minute to keep juices locked in and the crust crisp.

Squeeze lemon over the cutlets and sprinkle with chopped parsley or dill before serving.