Start by halving your chicken breasts lengthwise to make thin cutlets. Place each piece between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until they’re about 1/4-inch thick. This ensures even cooking and tender meat.

Grab three shallow dishes. Combine flour, garlic salt, paprika, and black pepper in the first dish. Use the second dish for beaten eggs, and fill the third with panko breadcrumbs. This classic “dry-wet-dry” coating process creates a perfect layer.

One at a time, dip each cutlet into the flour, making sure it’s fully coated. Shake off the excess flour before dipping it in the eggs. Finally, press the chicken into the breadcrumbs, allowing them to stick evenly. Set aside and repeat for all cutlets.

Heat three tablespoons of oil in a large frying pan over medium heat. Once the oil shimmers, gently place the breaded chicken into the pan. Do not overcrowd the pan! Fry for about 3-4 minutes on each side, or until they are richly golden and crispy. Adjust the heat to avoid over-browning.

Place the fried schnitzels on a paper towel-lined plate to soak up excess oil. Sprinkle a pinch of coarse salt over each piece while it’s still warm. This enhances the flavor immediately.

Arrange the schnitzel on a plate with lemon wedges and any garnishes of your choice. Serve hot and watch the smiles roll in!