1-Set up a breading station: In one shallow bowl, mix 1⅓ cups panko breadcrumbs with ¼ teaspoon black pepper, ½ teaspoon fine salt, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and 2 tablespoons sesame seeds.

2-Place ½ cup all-purpose flour in a second bowl and beat 2 large eggs in a third bowl.

3-Dredge each chicken piece in flour, shaking off excess, then dip in beaten eggs, letting excess drip off, and coat thoroughly in the panko mixture, pressing to adhere.

4-Heat about ⅛ inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Test the oil with a small bread cube; it should sizzle and brown quickly.

5-Fry the schnitzel in batches, about 2 pieces at a time, for 2-3 minutes per side until golden brown and cooked through.

6-Drain on a paper towel-lined baking sheet and serve immediately, optionally with lemon wedges.