Trim each chicken breast and slice them horizontally to create thin cutlets, about ¼ inch thick. Pound them lightly for uniform thickness.

Set up a breading station with separate dishes for flour, beaten eggs, and fine bread crumbs.

Dredge each chicken cutlet in flour, dip in eggs, and coat with bread crumbs, pressing firmly to adhere.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Fry two cutlets at a time for 6-7 minutes on each side until golden brown. Drain on paper towels.

Soak sliced white onion in cold water for about 10 minutes, then drain.

In a mixing bowl, whisk together yogurt, minced garlic, white wine vinegar, and caraway seeds for the dressing.

Combine drained onions, cucumbers, dill pickle, and herbs with the dressing, tossing to coat.

Serve hot Chicken Schnitzel with cucumber salad and lemon wedges on the side.