Slice the chicken in half, horizontally, creating two thin chicken cutlets.
Place chicken in between two sheets of parchment paper.
Flatten with a meat mallet or rolling pin.
Place flour, salt, a pinch of pepper and half teaspoon garlic powder into a wide bowl suitable for dipping the chicken in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and remaining garlic powder into another.
Coat the chicken first in the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
Heat vegetable oil in a large pan or skillet over medium high heat.
Carefully lay the chicken into the hot oil and allow to cook for 3-4 minutes per side until golden brown and crisp.
Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.
Thinly slice the cabbage and carrots and place in a large bowl. Finely chop the jalapeños then add to the salad along with the fresh coriander/cilantro.
Mix together the mayonnaise, maple syrup, lemon juice, salt and pepper then pour over the salad. Toss to coat.
Serve the chicken schnitzel with the slaw and extra lemon wedges for squeezing.