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Chicken breast prep: cut in half horizontally to create two steaks.
Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap.
Use a rolling pin to pound to even thickness about 0.8 cm / ⅓" thick (don't pound too thin, hard to handle / might tear).
Sprinkle both sides of meat with salt and pepper.
Place flour in one dish, panko in another (or use a large tray for both), and whisk eggs in a bowl.
Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.
Heat 1.5cm / ⅗" oil in a heavy based deep skillet over medium high heat.
Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away.
Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
Serve with lemon wedges.