Begin by removing the chicken tenders from the breasts and set them aside for another use.

Place one chicken breast between two sheets of baking paper. Using the flat side of a meat mallet, gently pound the chicken to about ¼ inch thick, being careful not to tear the meat. Repeat with the remaining chicken breasts.

Season each chicken breast generously with 1 teaspoon salt and a pinch of black pepper on both sides. Set aside.

In three separate shallow dishes, set up your breading station: one for the flour, one for the whisked eggs, and the last for the Italian breadcrumbs.

Dredge each chicken breast in the flour, making sure to coat both sides evenly. Shake off any excess flour.

Dip the floured chicken into the eggs, ensuring a full coat.

Finally, press the chicken into the breadcrumbs, coating it completely. Set aside.

Heat the pork lard or avocado oil in a large skillet over medium heat. The oil should be enough to coat the bottom of the pan generously, but it doesn’t need to be deep enough for deep frying.

Once the oil is hot, carefully place the breaded chicken breasts into the pan. Cook for about 2 minutes on each side, or until golden brown. If necessary, flip again and cook until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).

Transfer the cooked schnitzels to a plate lined with paper towels to absorb any excess oil. Cover loosely with foil to keep warm while you finish cooking the remaining pieces.

Serve immediately, sliced, alongside your favorite sides. Enjoy!