Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.

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 another shallow bowl, beat the eggs until well mixed. In a third shallow bowl, place the bread crumbs.

Dredge each piece of chicken first in flour, shaking off the excess, then dip into the beaten eggs, allowing any excess to drip off, and finally coat with bread crumbs, pressing gently to adhere. This three-step process creates a crispy crust.

In a large frying pan, heat the vegetable oil over medium heat until shimmering. To test if the oil is ready, drop a small piece of bread into the oil; it should sizzle immediately.

Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

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

Serve the milanesa hot, garnished with lemon wedges and alongside fresh salad greens if desired. The acidity from the lemon complements the richness of the fried chicken.