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Whisk the egg yolk, dijon and lemon juice together in a bowl. Slowly drizzle in the chilli oil and neutral oil while continuously whisking until thick and creamy. Season with salt, then stir through the crispy garlic and shallots.
In a separate bowl, toss the thinly sliced fennel and dill with the greek yoghurt and 3 tbsp of the chilli mayo, adding more depending on how creamy you like it. Set aside until ready to serve.
Place the chicken breasts between two pieces of baking paper and gently pound until evenly thin. Season with salt and pepper.
Set up three bowls with flour, beaten eggs and panko breadcrumbs mixed with garlic powder. Coat each chicken breast in flour, then egg, then panko, pressing the breadcrumbs on firmly.
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Fry the schnitty for around 3–4 minutes per side, or until golden and cooked through. Drain on paper towel and season with a little salt.
Top each schnitty with the fennel and dill slaw and finish with a squeeze of lemon.