In a shallow dish, add flour and season with salt and pepper.
In another dish, which together eggs until well combined.
In a third dish, combine breadcrumbs, Parmigiano-Reggiano and Italian seasoning.
Place chicken pieces between cling film and pound flat with a mallet or rolling pin to an even thickness.
Dredge schnitzels in flour, dip in egg then coat in crumb mixture. Transfer to fridge and leave to stand for at least 10 minutes.
In a frying pan over medium-high heat, add butter and oil and heat until bubbling. Cook one schnitzel at a time for about 2 minutes each side, until golden and cooked through. Remove from heat and keep warm. Repeat until all schnitzels are cooked.
Serve schnitzels with lemon wedges on the side.