Slice chicken breasts horizontally to create cutlets approximately 1 cm thick.

Place cutlets between plastic foil and tenderize lightly with a mallet or heavy saucepan.

Season both sides of the cutlets generously with salt and pepper.

In a medium bowl, whisk together eggs, milk, 7 tablespoons of flour, and breadcrumbs.

Slowly whisk in sparkling water until a thick, slowly running batter is achieved.

Add salt to taste.

Test the batter consistency by frying a single schnitzel.

If batter is too thin, add flour gradually; if too thick, add sparkling water gradually.

Heat vegetable oil in a large, heavy-bottomed skillet over medium heat, ensuring the bottom is thinly covered.

Place remaining flour on a plate.

Coat schnitzels in flour, shaking off excess.

Drag each schnitzel through the pancake batter and fry in the hot oil until golden brown on both sides, about 2-3 minutes per side.

Turn the schnitzels several times during frying to prevent burning.

Remove the cooked schnitzels and place them on paper towels to absorb excess oil.

Serve immediately with mashed potatoes and pickled vegetables or other preferred sides.