Place a 2-foot strip of plastic wrap on the counter. Arrange the 4 chicken breasts from the ingredient list on the plastic with about 2 inches between each. Cover the breasts with another strip of plastic so each piece of meat is sandwiched between plastic sheets.

Pound each breast with a meat mallet until it is even in thickness and a little less than 1/4 inch thick. Season both sides of each pounded breast with salt and pepper.

Set up three work surfaces: one wide, shallow bowl for the eggs, a second wide, shallow bowl for the dry coating, and a large plate for the coated schnitzels.

In the first bowl, beat the 2 large eggs until blended.

In the second bowl, stir together 1 cup almond meal, 1/4 cup za’atar spice blend, 1 tablespoon paprika, 1/2 tablespoon sesame seeds, and salt and pepper to taste until evenly combined.

Working one breast at a time, dip each seasoned breast into the beaten eggs, letting excess egg drip off, then press it into the almond meal mixture. Pat the mixture firmly onto all visible surfaces so each breast has an even coating. Place coated breasts on the large plate in a single layer.

Pour oil into a large skillet to a depth of about 1/2 inch and heat slowly over medium. Use an oil with a high smoke point (for example, grapeseed oil). Heat until the oil is hot but not smoking—ideally around 375°F—or until a small pinch of the coating sizzles immediately when dropped in.

Fry the coated breasts in a single layer, no more than two breasts at a time in a regular skillet, so the oil temperature holds. Fry until golden brown, about 3–4 minutes per side. Adjust heat as needed to keep the oil hot but not smoking.

If you are frying more than two breasts, fry the next two immediately after the first two. Note: the gluten-free coating will shed into the oil and can dirty it; if frying more than four breasts total, either strain and cool the oil between batches or discard the oil, clean the skillet, and use fresh oil.

When each schnitzel is browned on both sides and cooked through, transfer it to a paper towel-lined plate and gently pat to remove excess oil. Sprinkle with salt to taste while still warm.

In a small bowl, combine the 2 tablespoons parsley flakes, 1/2 teaspoon dried crushed mint, and the remaining 1 tablespoon sesame seeds from the ingredient list. Sprinkle this mixture over the schnitzels.

Serve the schnitzels hot, garnished with fresh lemon wedges.