Instructions:

1. Begin by setting up your breading station. On a rimmed plate or shallow bowl, spread out the all-purpose flour. In another shallow bowl, whisk together the eggs and Dijon Mustard. In a third rimmed plate or shallow bowl, combine the Panko Bread Crumbs, kosher salt, freshly ground black pepper, and garlic powder.
2. Pat the chicken cutlets dry with paper towels. Ensure they are thoroughly dry to promote better adhesion of the breadcrumbs.
3. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
4. Dredge each chicken cutlet first in the flour, then in the egg mixture, and finally, coat it generously with the breadcrumb mixture.
5. Once the oil is hot, carefully add the breaded chicken cutlets to the skillet. Cook until the cutlets are golden brown on one side, then flip and cook until the other side achieves the same golden perfection. Ensure that the chicken is cooked through.
6. Place the schnitzel on a wire rack to allow any excess oil to drain. Work in batches to avoid overcrowding the skillet.
7. Serve the Chicken Schnitzel with fresh lemon wedges for a zesty touch. Garnish with chopped fresh Italian parsley and/or chopped fresh dill to add a burst of herbal freshness.

Enjoy this Crispy Chicken Schnitzel that’s both golden and tender, perfectly complemented by the bright flavors of lemon and fresh herbs.