Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, about 1/4 inch thick.

In one shallow dish, place the flour. Season with salt and pepper. In a second shallow dish, beat the eggs and milk together until well combined. In a third shallow dish, mix the fresh bread crumbs, garlic powder and paprika. Season with salt and pepper.

Dredge each chicken breast first in the flour, making sure to coat it evenly and shaking off any excess. Dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the bread crumb mixture, ensuring it is fully coated. Press gently so the crumbs adhere well.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts to the pan. Cook in batches if necessary to avoid overcrowding. Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Transfer the fried chicken schnitzels to a plate lined with paper towels to drain any excess oil.

Serve immediately with lemon wedges and a sprinkle of chopped fresh parsley. Enjoy!