Start out by prepping your chicken. You can buy thinly sliced chicken or you can cut your chicken breast in half horizontally, then pound out until the chicken with a rolling pin or meat mallet to an even thickness. Season the chicken pieces with salt and pepper. Next, prepare your dredging station. Take out three shallow baking dishes (or plates with high sides), then add the flour, eggs (add a splash of water or milk then whisk), and Panko (plus Parmesan cheese if adding) into each dish. Season each station with salt and pepper.
Dip the chicken in the flour first (shake off any excess), then into the egg, then finish in the breadcrumbs. Make sure the chicken is completely coated. Do this with each piece of chicken then set them aside on a baking dish.
Next, it's time to fry! Take out a cast iron skillet or a sturdy skillet that can handle the heat of the oil, and add enough oil to the pan to cover the bottom completely and then some, about an inch high. Bring the heat up to medium-high heat then add the chicken. Cook on each side for about 2-3 minutes, moving the chicken around frequently so it doesn't get too dark on one side. The chicken will be thin so this process doesn't take long. Once the chicken is cooked through, remove from the skillet, place on a paper towel, and finish with a sprinkle of salt while it's hot so it sticks to the chicken. Depending on the size of your cast iron, do about two at a time, so you don't overcrowd the pan.
Once each piece of chicken is cooked and seasoned with a pinch of salt it's ready to serve! Squeeze 1 lemon over all 4 pieces of chicken, serve with a lemon wedge. Suggestion - roasted potatoes and broccoli work great alongside schnitzel. Enjoy!
