Combine Argo® Corn Starch, all-purpose flour, and 1/2 teaspoon each of garlic powder, salt, and pepper in a large bowl. Whisk to combine.
Add remaining garlic powder, salt, pepper, and eggs in a separate large bowl. Whisk to combine.
Butterfly both chicken breasts. (Lay the breast flat on a cutting board, hold the knife parallel to the cutting board, then cut the chicken in half to create a top half and bottom half.)
Lay a large sheet of plastic wrap on the counter. Set one of the chicken breast halves on the plastic, then cover with plastic wrap of equal size to the first piece. Use a mallet or heavy-bottomed pan to pound the chicken to 1/4" thick. Repeat with remaining chicken.
Dredge the first chicken half in egg mixture, then in the corn starch mixture. Press the corn starch mixture into the chicken to fully coat it. Set aside, and repeat with remaining chicken.
In a large skillet, heat vegetable oil over medium-high heat. When oil is hot and shimmering, cook coated chicken breasts one at a time, about 2-3 minutes per side until crunchy and golden brown. Remove to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a pinch of salt.
Repeat for remaining chicken, and add more oil as needed.
Serve crispy chicken schnitzel hot, with a squeeze of fresh lemon. Enjoy!