Lightly pound the chicken breasts until they are about 1/2 inch thick and season with salt and pepper.

Set up breading stations: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.

Dip each chicken breast into the flour, then the egg, and coat with breadcrumbs, pressing the breadcrumbs to stick.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat and fry the chicken in batches for about 3-4 minutes on each side, or until golden brown.

Transfer the fried schnitzels to a paper towel-lined plate to drain excess oil.

In a bowl, combine mayonnaise, minced garlic, chopped anchovies, lemon juice, salt, and pepper for the dressing.