Chicken Schnitzel

Pound the chicken thin. Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet (or rolling pin), pound the chicken to ¼-inch thickness. Cut the chicken breasts in half so that you have four pieces. Season the chicken to taste with salt and pepper.

Prepare a breading station. Combine the flour, salt, pepper, paprika, and garlic powder in a shallow dish. Whisk the eggs in a separate bowl with a pinch of salt and pepper. Add the panko breadcrumbs to a third bowl.

Coat the chicken. Coat the chicken with the flour. Then dip it into the eggs. Allow the excess eggs to drip off. Finally, coat the chicken with panko breadcrumbs. Place the chicken onto a wire rack while the oil heats up.

Fry the chicken. Heat 1 inch of oil in a skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side or until golden brown. Place the chicken schnitzel onto paper towels to drain.

Serve. Serve the chicken warm with some lemon wedges on the side.