Pepperoni Chicken Schnitzel Delight

1.Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.

2.In a shallow dish, combine the flour, garlic powder, paprika, oregano, salt, and black pepper.

3.In another shallow dish, beat the eggs until well combined.

4.In a third shallow dish, mix the breadcrumbs with the grated Parmesan cheese and sliced pepperoni.

5.Dredge each chicken breast in the flour mixture, shaking off the excess.

6.Dip the floured chicken into the beaten eggs, allowing any excess to drip off.

7.Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.

8.Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until hot.

9.Carefully add the breaded chicken breasts to the skillet, cooking in batches if necessary to avoid overcrowding.

10.Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

11.Once cooked, transfer the schnitzels to a paper towel-lined plate to drain excess oil.

12.Serve the Pepperoni Chicken Schnitzel hot with lemon wedges on the side.