1-Slice the chicken breasts horizontally to create flat fillets.

2-Place each fillet in a resealable bag and pound until uniformly thin (between ⅛ and ¼ inch).

3-Prepare a brine by dissolving 2 tablespoons kosher salt and 2 teaspoons sugar in 2 cups water. Soak the pounded chicken fillets in the brine for 30 to 45 minutes.

4-Remove chicken from the brine and pat dry.

5-In a large shallow bowl, combine 1⅓ cups panko breadcrumbs, ¼ teaspoon black pepper, ½ teaspoon salt, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and 2 tablespoons sesame seeds.

6-Place ½ cup all-purpose flour in a separate shallow bowl.

7-Beat 2 large eggs in a third bowl.

8-Set up a breading station with flour first, then eggs, and then the panko mixture.

9-Coat each chicken piece by dredging first in flour, then eggs, followed by the panko mixture, pressing to ensure adhesion.

10-Heat about ⅛ inch of vegetable oil in a large skillet over medium heat until shimmering.

11-Fry two pieces of chicken at a time for 2 to 3 minutes per side or until golden brown and cooked through.

12-Transfer cooked schnitzels to paper towels to drain excess oil.

13-Serve warm with optional lemon wedges.