Clean chicken breasts and rinse. Place between two layers of plastic wrap and hit with a mallet until 1/8th inch thickness. Have no mercy.

Beat the eggs and stir in dijon mustard. Add lemon zest, sesame seeds salt and pepper to the breadcrumbs.

Coat chicken breasts with flour completely and shake off excess. Dunk in the egg mixture, shake off excess. Finally the chicken goes into the breadcrumbs - make sure the chicken is completely and evenly covered.

Bring oil in a frying pan to high heat. The oil should cover the schnitzel about halfway. Fry chicken on both sides until golden. Place on paper towels to soak up the leftover oil and serve with a lemon wedge.