Preheat your oven to 180°C. Take the chicken breast and carefully cut it in half horizontally, creating two thinner pieces. Season both sides generously with salt, black pepper, red pepper powder, and garlic powder.

Place the seasoned chicken pieces on a baking tray and bake in the preheated oven for about 10 minutes.

While the chicken is baking, set up your breading station. Place flour on one plate, whisk the eggs in a second plate, and put panko breadcrumbs on a third plate.

Remove the chicken from the oven. Dip each piece first into the flour, shaking off excess. Then dip it into the whisked eggs, letting any extra drip off. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to ensure they stick.

Heat a good amount of sunflower oil in a frying pan over medium-high heat. Once hot, carefully place the breaded chicken pieces in the pan. Fry for about 3 minutes per side, or until golden brown and crispy.

Remove the fried schnitzels from the pan and place them on a wire rack to cool slightly while you prepare the sides.

Wash or peel your potatoes depending on your preference. Cut them into sticks, similar to fries.

Season the potato sticks with salt and black pepper.

Heat a generous amount of sunflower oil in a separate pan or pot over medium-high heat. Once the oil is hot (be careful not to overheat), add the seasoned potato sticks. Fry them, stirring occasionally, until they are golden brown and crispy. This might take around 15-20 minutes depending on the size of your pan and potatoes.

Drain the fried potatoes on paper towels to remove excess oil. And leave them on a rack, so that they can dry on all sides, otherwise they become soft, not crunchy.

Trim the woody ends off the asparagus spears.

Bring a pot of water to a rolling boil. Carefully add the asparagus and blanch for exactly one minute.

Immediately transfer the blanched asparagus to a bowl of ice-cold water to stop the cooking process and preserve their vibrant green color.

Drain the asparagus thoroughly.

Heat some butter in a pan over medium heat. Add the drained asparagus and fry them gently until they are slightly tender-crisp or to your desired doneness. This should only take a few minutes.

Serve the crispy Chicken Schnitzel with the hot Fried Potatoes and tender Asparagus. Finish the asparagus with a sprinkle of sea salt just before serving. Enjoy this super delicious Chicken Schnitzel with Fried Potatoes and Asparagus.