Whisk the eggs well in a shallow dish with a little salt and freshly ground black pepper.
Slice the chicken breast into cutlets. Using a meat mallet, gently pound the meat until it reaches an even thickness. Season both sides with salt and pepper.
Dredge the seasoned chicken slices first in the flour, making sure they are completely covered, and then dip them into the beaten eggs.
Place the coated chicken directly into a pan of hot oil. Fry until golden brown, then flip to the other side and cook for a few more minutes until cooked through.
Remove the fried schnitzels and place them on a wire rack to drain. Use a tea strainer to skim off any leftover bits of flour and egg from the oil before frying the next batch.
Cook it hands-free.
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