Place the chicken breasts on a cutting board. Cut each breast into 2-3 thin cutlets. Pound the cutlets very thin. Place the flour in a shallow dish, and place the eggs in a separate shallow dish. In a third dish, add the panko, garlic powder, salt and pepper and stir to combine.

Add the oil to a large skillet and heat over medium-high. Take one cutlet and dredge in the flour. Dip the floured cutlet into the egg, shaking off any excess. Coat the cutlet with breadcrumbs and place in the skillet. Cook for 4-5 minutes and flip, cooking another 4-5 minutes until golden brown. Place the cutlet onto a paper-towel lined plate and repeat the process with the remaining cutlets. Serve the schnitzel with Darbo wild lingonberry sauce.