• Step 1 - Prepare the chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place them between two sheets of parchment or plastic wrap and gently pound them with a mallet until they are evenly thin. Season both sides with salt and pepper.
  750 g Chicken breast cutlets, ½ tsp Kosher salt, ½ tsp Black pepper

Step 2 - Set up your breading station

• Plate 1: Seasoned flour
  ½ cup All purpose flour, ½ tsp Salt, ½ tsp Pepper
• Plate 2: Egg mixture - In another shallow bowl, whisk the egg and season with salt and pepper.
  2 large Eggs, 2 tbsp Mayonnaise, ½ tsp Onion powder, ½ tsp Salt, ½ tsp Pepper, ½ tsp Garlic powder
• Plate 3: Bread crumb mixture - In another shallow plate, add the breadcrumbs and season with salt and pepper.
  200 g Breadcrumbs, ½ tsp Salt, ½ tsp Pepper
• Step 3: Bread the chicken: Dredge each piece in flour, shaking off the excess. Dip into the egg mixture, then coat in breadcrumbs, pressing lightly to help it stick.
• Step 4: Pan-fry: Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Fry the schnitzels for 2–3 minutes per side until golden brown and cooked through. Do not overcrowd the pan—fry in batches if needed.
  2 - 4 tbsp Cooking oil
• Step 5: Drain and serve: Transfer to a paper towel-lined plate to absorb any excess oil. Serve hot with lemon wedges, ketchup, or garlic mayo. Great with salad, rice, or mashed potatoes.