Chicken Schnitzel

Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until flattened to about ¼ inch thickness.

Set up a breading station with three shallow bowls: one containing flour seasoned with salt and pepper, another with beaten eggs, and the third with breadcrumbs.

Dredge each chicken breast in the flour mixture, shaking off any excess.

Dip the chicken into the beaten eggs, allowing any excess to drip off.

Coat the chicken evenly with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Fry the chicken breasts in the hot oil for 3-4 minutes per side, or until golden brown and cooked through.

Transfer the schnitzels to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges and garnish with fresh parsley.