Step 1: Prepare the Chicken

Using a sharp knife, carefully slice each chicken breast in half horizontally to create two thinner cutlets from each. Cover the chicken pieces with plastic wrap and gently pound them with a meat mallet until they’re about 1/4 inch thick. This ensures even cooking and juicy texture.

Step 2: Set Up the Breading Station

Take three shallow bowls. In the first, place the flour. In the second, beat the eggs with milk. In the third, combine breadcrumbs with garlic powder, paprika, salt, and pepper. Mix well.

Step 3: Bread the Chicken

Dip each flattened chicken cutlet first into the flour (shake off excess), then into the egg mixture, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick firmly.

Step 4: Fry the Chicken

Heat about 1/2 inch of oil in a large skillet over medium heat. To test if the oil is ready, drop in a small breadcrumb—it should sizzle. Carefully place one or two schnitzels in the pan without overcrowding. Fry each side for about 3–4 minutes until golden brown and crispy. Flip with tongs.

Step 5: Drain and Serve

Once fried, remove the schnitzels and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges and a sprinkle of fresh parsley for that final touch of freshness.