Golden Pan-Fried Chicken Schnitzel (Shenisel Fileh)

Slice the chicken fillets into even, medium-sized pieces and arrange them on a tray or large plate. Season lightly with salt and black pepper.

Crack the eggs into a bowl and whisk until smooth, seasoning with a pinch of salt and black pepper.

Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.

Coat each chicken piece in flour, shaking off excess, then dip into the egg, and finally press firmly into the breadcrumbs until fully covered.

Heat a generous layer of oil in a wide frying pan over medium-high heat until hot but not smoking.

Carefully add the breaded chicken to the pan in a single layer. Fry until the bottom is golden and crisp, about 3–4 minutes.

Flip and continue frying until the second side is golden and the chicken is fully cooked through.

Transfer to paper towels to drain briefly. Finish with a light sprinkle of lemon juice and garlic powder just before serving.