Golden Crusted Chicken Schnitzel

Place each piece of chicken breast one at a time in a ziploc plastic bag or between two sheets of plastic wrap.

If using a plastic bag, partially close the bag, leaving space for air to flow out.

Use a meat mallet to gently pound the meat with the flat side of the mallet until it is about 1/4 inch thick. Repeat with the remaining chicken breasts.

Season the chicken breasts with salt and pepper. Set aside.

In a shallow plate, whisk the flour with 1 tsp salt and pepper.

In another shallow plate, combine 1 tsp salt, pepper, breadcrumbs, and grated Parmesan cheese.

In a third shallow plate, whisk the eggs with 1 tsp salt, pepper, Dijon mustard, and chopped fresh parsley.

Place all dredging plates next to each other, creating an assembly line.

Coat each chicken piece in the flour mixture, shaking off any excess, then dip it into the egg mixture, ensuring complete coverage, and finally dredge it through the breadcrumb mixture. Repeat with all chicken pieces and set them aside.

Heat about 1/4 cup of vegetable oil in a skillet over medium-high heat.

Once the oil is hot, place a schnitzel into the skillet and fry for about 2 to 3 minutes per side, or until the schnitzel develops a deep golden brown crust. Fry one or two schnitzels at a time, depending on the skillet's size, adding more oil as needed.

Transfer the cooked schnitzels to a plate lined with paper towels to absorb excess oil.

Serve the schnitzels with lemon wedges, Dijon mustard, and your choice of side dishes. Mashed potatoes are a great option!