Begin by flattening the chicken breast fillets to ensure even cooking. Place them between two layers of plastic wrap and use a meat mallet to pound them gently until they reach about half an inch thick.

In a medium bowl, combine fresh breadcrumbs, grated parmesan cheese, lemon zest, and chopped flat-leaf parsley. Season the mixture generously with black pepper and stir well until evenly distributed.

In a separate bowl, whisk together one beaten egg and a splash of milk until well combined. This egg wash acts as a binder for the breadcrumb mixture.

Dust each chicken piece with plain flour, dip into the egg wash, and then transfer to the breadcrumb mixture, pressing down gently to adhere. Chill in the refrigerator for at least 30 minutes.

In a large bowl, combine shredded Savoy cabbage, grated carrot, and thinly sliced red onion. Add whole-egg mayonnaise and mix until well-coated.

Heat a generous amount of olive oil in a large frypan over medium heat. Add the chilled chicken schnitzels and cook for 4-5 minutes on each side until golden brown and crispy.

Toss the coleslaw with chopped parsley and currants. Serve the schnitzels on plates accompanied by coleslaw and garnish with lemon wedges.