Pat the chicken breasts dry, then slice each one crosswise into 2 or 3 thin cutlets. Place a cutlet between two sheets of plastic wrap and pound with a meat mallet, rolling pin, or skillet until evenly ¼–⅓ inch thick. Repeat with the remaining chicken.

Set out three wide bowls on your work surface. In the first bowl, combine the flour and ½ tablespoon of salt. In the second bowl, whisk the eggs. In the third bowl, mix the breadcrumbs, chicken consommé powder (if using), garlic powder, black pepper, and 2 tablespoons of salt.

Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet (eggs). Dredge each piece of chicken in the flour on both sides, then dip into the egg, and finally coat in the breadcrumb mixture. Press the cutlets into the breadcrumbs to ensure they are fully coated. Place the breaded cutlets on a platter, ready for frying.

Add 1-1½ inches of oil into a frying pan over medium heat, wait until shimmering but not smoking. To test, dip the tip of a cutlet into the oil — if it sizzles gently, it’s ready. Carefully add the schnitzel and fry in batches until golden brown, about 2–4 minutes per side.

Transfer the schnitzels to a paper towel-lined tray to drain excess oil. Serve immediately.