Lay each chicken breast between two pieces of plastic wrap. Pound with a meat mallet or rolling pin to an even 1/4–1/2 inch thickness.

Season the chicken lightly with salt and pepper.

Set up a dredging station: shallow bowl of flour (seasoned), a bowl with beaten eggs, and a bowl with breadcrumbs.

Heat about 1/4 inch of oil in a large skillet over medium-high heat. Test the oil by dropping a few breadcrumbs — they should sizzle immediately.

Dredge each piece of chicken in flour, shake off excess, dip in egg, then press into breadcrumbs until evenly coated.

Fry the schnitzels in batches. Cook 2–3 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part.

Transfer to a wire rack or paper towel-lined plate to drain briefly. Serve hot with lemon wedges.