Trim any excess fat from the chicken breasts. Slice each breast horizontally into thin cutlets.

Place each cutlet between two sheets of baking paper or plastic wrap. Gently pound with a meat mallet until evenly thin, approximately 5–7 mm (¼ inch) thick.

Avoid pounding too aggressively, as this can tear the chicken.

Pat the chicken dry with paper towels.

Season both sides with salt, black pepper, garlic powder, paprika, and dried parsley or Italian seasoning if using.

Place the flour in one shallow bowl.

In a second bowl, whisk the eggs with the milk.

In a third bowl, combine the breadcrumbs, salt, black pepper, paprika, and Parmesan if using.

Coat each chicken cutlet lightly in flour, shaking off the excess.

Dip it into the egg mixture, making sure it is evenly coated.

Transfer to the breadcrumb mixture and coat both sides gently. Do not press the breadcrumbs too firmly into the chicken.

Place the breaded schnitzels on a clean tray.

Let the breaded chicken rest for 5–10 minutes before cooking.

This allows the coating to adhere more firmly and helps prevent it from separating during frying.

Heat the oil in a large skillet over medium to medium-high heat until it reaches approximately 170–175°C (340–350°F).

If you do not have a thermometer, drop a few breadcrumbs into the oil. They should sizzle immediately without burning.

Carefully place one or two schnitzels into the hot oil, depending on the size of your skillet.

Cook for approximately 2–3 minutes on the first side, until golden brown and crisp.

Carefully flip once and cook for another 2–3 minutes.

The chicken should reach an internal temperature of 74°C (165°F).

Transfer the cooked schnitzel to a wire rack set over a baking tray.

Avoid stacking the schnitzels, as trapped steam can soften the crispy coating.

Repeat with the remaining chicken.

Preheat the air fryer to 200°C (400°F).

Lightly spray both sides of the breaded chicken with cooking oil.

Arrange the schnitzels in a single layer without overcrowding.

Air fry for approximately 10–14 minutes, flipping halfway through, until golden and the chicken reaches 74°C (165°F).

Cooking time can vary depending on the thickness of the chicken and the air fryer.

Preheat the oven to 220°C (425°F).

Place a wire rack over a baking tray and arrange the breaded chicken in a single layer.

Lightly spray both sides with cooking oil.

Bake for approximately 18–22 minutes, flipping halfway through, until golden and the internal temperature reaches 74°C (165°F).

Serve the chicken schnitzel immediately with fresh lemon wedges and parsley.

Pair with French fries, mashed potatoes, potato salad, coleslaw, garden salad, roasted vegetables, or your favorite sauce.