1- Getting started with chicken schnitzel begins with setting up your space. Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between plastic wrap. This step helps everything cook just right and keeps the meat tender.

2- Next, make a brine by mixing kosher salt and sugar in water. Let the chicken soak for 30 to 45 minutes, then pat it dry. This adds flavor and keeps the chicken juicy inside.

3- Now, set up your breading station with three bowls: one for flour, one for beaten eggs, and one for the panko mixture. The panko should include black pepper, salt, garlic powder, paprika, and sesame seeds for extra taste.

4- Dredge each chicken piece in flour, dip it in the eggs, then coat it well in the panko mix. Press gently to make sure it sticks. Heat vegetable oil in a skillet until it’s shimmering and fry the chicken for 2 to 3 minutes per side until golden and cooked through.

5- Slice chicken breasts horizontally and pound to 1/8 to 1/4 inch thick.

6- Brine the chicken for 30 to 45 minutes and pat dry.

7- Mix panko with seasonings and set up breading station.

8- Dredge in flour, dip in eggs, then coat in panko.

9- Fry in oil for 2 to 3 minutes per side and drain on paper towels.

10- Serve hot with lemon wedges if you like.