Slice chicken breasts horizontally (or pound) to about 1cm/½inch thick.
Season chicken with salt and pepper.
Pour enough oil (for shallow frying) into a skillet or heavy-based frying pan. Preheat the oil on medium-high heat. (note 1)
Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour.
Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs. Make sure the entire piece of chicken is completely coated by all 3 ingredients each step of the way.
Repeat for all chicken slices.
Shallow fry coated chicken pieces in 2 batches, on medium-high heat. Flipping only once. (note 2)
Once both sides are golden, the chicken should be done. Test by cutting a piece if not sure. If the flesh is white then it's ready.
Rest panko chicken schnitzel pieces on a cooling rack for 5 minutes before serving.