Place a chicken breast between two sheets of parchment or plastic wrap (or inside a large Ziploc bag) and pound with a meat tenderizer, rolling pin, or small saucepan until it’s ¼ inch thick.

In a shallow bowl, combine the panko, breadcrumbs, sesame seeds, 1 teaspoon salt, and ½ teaspoon black pepper. Crack the eggs into another shallow bowl and beat. Place the flour in a third shallow bowl.

Line a rimmed baking sheet with parchment or plastic wrap. Season the pounded chicken with salt and pepper. Working with one chicken breast at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat evenly in the breadcrumb mixture, pressing lightly so it adheres. Transfer the chicken to the prepared baking sheet and repeat with the remaining breasts. If time allows, let the breaded chicken rest for 15 to 30 minutes before cooking; this will allow the breading to dry out a bit, which will help it adhere.

In a No.10 or No.12 cast iron skillet, heat about ¼ in of oil over medium-high heat until it shimmers. Working in batches, gently add the chicken to the skillet and fry until golden brown on the bottom, 3 to 4 minutes, then flip and continue cooking until the other side is golden brown and the chicken is cooked through, about 3 to 4 minutes longer. Transfer the schnitzel to paper towels and let cool for 1 to 2 minutes per side, then transfer to serving plates and serve with lemon wedges.