Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about ½ inch. This ensures even cooking and a tender texture.

Season both sides of the chicken with salt and black pepper. This step enhances the flavor of the chicken.

In a shallow bowl, place the flour. In a second shallow bowl, beat the eggs until well combined. In a third shallow bowl, place the bread crumbs.

Dredge each chicken breast in flour, shaking off excess. This creates a dry surface for the egg to adhere to.

Dip the floured chicken into the beaten eggs, ensuring it is fully coated.

Finally, coat the chicken in bread crumbs, pressing gently to ensure they stick well.

In a large frying pan, heat the vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, the oil is ready.

Carefully place the breaded chicken breasts in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Once cooked, transfer the chicken to a plate lined with paper towels to absorb excess oil.

Serve the milanesa de pollo hot, garnished with lemon wedges and a side of arugula or mixed greens if desired.