Place the chicken tenderloins in a shallow dish with all-purpose flour, ensuring both sides are well coated.

Crack the eggs into a separate bowl, add the vegetable oil, a pinch of salt, and pepper. Beat the mixture gently with a fork until combined. Dip the floured chicken into the egg mixture, making sure it's fully covered.

In another bowl, place the bread crumbs. Dip the chicken pieces into the bread crumbs, pressing lightly to ensure the crumbs stick and cover all parts of the chicken evenly.

Heat a large skillet over medium heat and add the olive oil. Once hot, place the breaded chicken into the skillet. Cook for about 5 minutes on each side, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F.

Serve the chicken schnitzel with a squeeze of fresh lemon juice on top. Enjoy it with traditional German sides like potato salad, mashed potatoes, sauerkraut, or spaetzle.