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Cut a slit into the side of the chicken breast, opening it up like a butterfly. Place the chicken, flap side down, onto a wooden cutting board. Place a sheet of plastic wrap over the chicken. Pound with the flat side of a meat mallet or rolling pin to an even ¼-inch thickness. Set the flattened chicken breast aside and repeat with remaining chicken.
Place the flour, eggs, and panko breadcrumbs each in a separate large bowl. Working with 1 chicken breast at a time, dredge in flour, dip into egg mixture, then carefully coat with the panko breadcrumbs. Once fully coated, transfer chicken to a baking sheet.
In a large cast iron skillet or nonstick pan, heat up a ½ inch of vegetable oil to 350o Fahrenheit. Fry the chicken breasts one at a time until golden brown on both sides, about 5-8 minutes. Transfer the cooked chicken do a wire cooling rack, prepeat with the remaining chicken.
Serve chicken with lemon wedges, Schug, tahini, and all your favorite middle eastern condiments.