Season the chicken breasts with salt and pepper, ensuring an even coating for flavor and juiciness during cooking.

Set up a coating station: lay out the flour on a large sheet of parchment, place panko breadcrumbs on another sheet, and have the beaten eggs ready in a shallow bowl.

Take each piece of chicken and coat it first in flour, shaking off the excess, then dip it into the egg mixture, and finally press it into the panko breadcrumbs, ensuring all sides are well-coated.

Heat about 600 ml of high-smoke point oil in a large, heavy skillet over medium-high heat. Ensure the oil is at least 1.5 cm deep.

Cook the chicken in batches for 8–12 minutes, flipping regularly, until golden brown. Avoid overcrowding the pan.

Transfer to a plate lined with paper towels to absorb excess oil and sprinkle with additional salt if desired.

For shallow-frying, heat 1/4 cup of olive oil over medium-high heat and cook the chicken in batches for 4–5 minutes per side.

For the oven method, preheat the oven to 425°F, place schnitzels on a wire rack, lightly spray with olive oil, and bake for 12–15 minutes.