Let the chicken breasts come to room temperature for about 1 hour. Cut the chicken breasts in half horizontally. Place a piece of chicken between two sheets of parchment and use a rolling pin to pound the chicken into a cutlet about 1/4 inch thick. Transfer the cutlet to a plate and repeat with the remaining chicken.
In a shallow bowl, combine the panko, cornflakes, and cornstarch. In another shallow bowl, whisk together the milk, egg, and Dijion. In a third bowl mix the flour and dry mustard.
Season each cutlet on both sides with salt, a twist or two of pepper, and a generous 1/2 teaspoon of the fennel pollen, pressing the spices into the meat. Dredge one of the cutlets in the mustard and flour mixture, followed by the milk and egg mixture, followed by the cornflake-panko mixture, and place on a plate. Repeat with the remaining cutlets.
In a large shallow skillet, heat 1/4 inch of oil to 375°F over medium heat. Carefully lay the cutlets in the hot oil, working in batches if necessary, and cook, turning once, until golden brown on both sides, about 2-minutes per side. Transfer the fried cutlets to a baking sheet lined with paper towels. While the cutlets are still hot, sprinkle with Maldon salt and the remaining fennel pollen. Serve with lemon wedges, topped with shaved Parmesan.
