Trim any excess fat from the chicken breast. Place the breast between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet until about 1/4 inch (6 mm) thick and even. Cut in half crosswise if the breast is very large to make two thinner cutlets; for a half-main portion use one pounded breast.

Season

Season both sides of the flattened chicken lightly with 1 tsp kosher salt and 1/2 tsp black pepper, pressing the seasoning into the meat.

Set up dredging stations

Place the 1/2 cup flour in a shallow bowl. In a second shallow bowl whisk the 1 large egg with 1 tablespoon milk until smooth. In a third shallow bowl combine 1 cup breadcrumbs, 2 tbsp grated Parmesan, 1/2 tsp paprika, and 1/4 tsp garlic powder; stir to combine.

Dredge the chicken

Working one piece at a time, lightly coat the chicken in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the breadcrumb mixture to fully coat, then set the breaded cutlet on a wire rack for 5–10 minutes to help the coating adhere.

For Frying

Heat fat

In a large sauté pan or skillet set over medium-high heat, add 3/4 cup neutral oil and 1 tbsp unsalted butter. Heat until the oil temperature reaches about 325–350°F (160–175°C) or until a breadcrumb dropped in sizzles gently and browns in about 30–40 seconds. Adjust heat to maintain steady sizzle—too hot will burn the coating, too cool will soak oil.

Fry the schnitzel

Carefully add the breaded chicken to the pan (do not overcrowd; fry one at a time if needed). Fry until golden brown, about 3–4 minutes per side, turning once with tongs. The internal temperature should reach 165°F (74°C). If the exterior browns too quickly before internal temp is reached, lower heat slightly and cover for 30 seconds to finish cooking, then remove cover to crisp.

Drain and rest

Transfer the cooked schnitzel to a paper-towel-lined baking tray or wire rack set over a sheet tray to drain excess oil. Rest for 2 minutes so juices redistribute.

To Finish

Finish and garnish

Squeeze the half lemon over the schnitzel, sprinkle with 1 tbsp chopped parsley, and season lightly with additional salt if desired. Serve immediately.

Optional Sides (choose one)

Market vegetables — quick sauté

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 cup mixed trimmed market vegetables (carrots cut thin, trimmed green beans, small broccoli florets). Sauté, stirring, 4–6 minutes until crisp-tender. Season with 1/2 tsp coarse salt and a grind of black pepper. Finish with a squeeze of lemon if desired.

Frites — pan-fried method (quick)

For about 1 cup hand-cut fries: heat 1 tbsp olive oil in a skillet over medium-high. Add fries in a single layer and cook, turning occasionally, until golden and tender, about 10–12 minutes. Season with 1/2 tsp coarse salt. For crisper fries, par-boil slices 3 minutes first, drain and dry before pan-frying.