Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch thick.

Season the chicken breasts with salt and pepper. Set up three shallow dishes: one with flour, another with beaten eggs, and the last with breadcrumbs.

Dredge each piece of chicken first in flour, making sure to shake off any excess.

Dip it into the beaten eggs, allowing any excess to drip off before finally coating it with breadcrumbs.

Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken pieces in the skillet, cooking them for about 4-5 minutes per side or until they're golden brown and cooked through.

Once cooked, transfer the schnitzels to a paper towel-lined plate to absorb any excess oil. Serve with lemon wedges for a fresh finish.