Take ½ of a chicken breast, and sandwich it in between 2 layers of plastic wrap on a cutting board.
With the flat side of your meat mallet, pound the chicken evenly to about a ¼ inch thickness. Don't go too crazy, or the chicken will start to fall apart.
Place on a plate, season lightly with salt and pepper, and repeat with the rest of the chicken.
Set up your dredging station. I like to use 3 cake pans, and put my flour, beaten eggs, and bread crumbs in one cakepan each. You will combine the regular and panko bread crumbs into one pan.
Season the flour and the bread crumbs with 1 teaspoon of salt and a sprinkling of pepper each.
Take one of your pounded cutlets, and first coat in flour, then egg, then bread crumbs. Lightly shake off excess flour and egg. Press the bread crumb coating firmly onto the chicken. No bald spots! Set aside on a plate.
Repeat with the remaining cutlets.
Preheat a 12 inch skillet over medium heat. Add enough neutral oil (canola, vegetable, etc.) so that you have a layer that's about ¼ inch thick.
When the oil is nice and hot, carefully lower a breaded cutlet into it with tongs, making sure the cutlet lays flat.
Cook on one side until it is nicely browned. Flip and repeat.
Move the schnitzel onto a wire cooling rack set over a half sheet pan to cool. Sprinkle with salt while still very hot.
Repeat with the remaining Wienerschnitzel, serve with lemon wedges, and enjoy!
