Flatten the chicken breasts by placing them between two sheets of plastic wrap and gently pounding with a meat mallet until about ¼ inch thick. Season both sides with salt and pepper.

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken breast in this order: flour, egg, and then breadcrumbs, ensuring they are well coated.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken and fry for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

In the same skillet, melt the butter over medium heat. Add sliced mushrooms and sauté until tender and browned, approximately 5 minutes.

Sprinkle flour over the mushrooms and stir for about a minute to eliminate the raw flour taste.

Gradually whisk in chicken broth and soy sauce. Bring to a simmer, stirring constantly until thickened, around 3-5 minutes. Season with salt and pepper to taste.

Plate the crispy chicken schnitzel and drizzle generously with the mushroom gravy. Garnish with fresh parsley.