One with seasoned flour (½ tsp salt, ¼ tsp black pepper).

One with whisked eggs, seasoned with salt and pepper.

One with panko, wheat germ (if using), seasonal herbs, and a pinch of salt.

Place the chicken breasts between parchment paper or inside a plastic bag.

Using a meat mallet, pound them to about ¼-inch thickness.

Coat each piece first in flour, then in the egg mixture, and finally in the herbed panko, pressing gently to adhere.

In a large skillet, heat ½-inch of olive oil over medium to medium-high heat.

Once hot, fry each escalope for 2-3 minutes per side, until golden brown and crispy.

Transfer to a drying rack lined with brown paper or paper towels.

Sprinkle with flaky salt and serve with lemon wedges.