Place the cherries in a pot and add 1¾ cups of water, or just enough to cover them. Cook over medium-high heat until the water comes to a boil, then reduce the heat to medium and simmer for 7–10 minutes until the cherries are tender. Stir in the red wine, sugar, zest, salt, pepper, ginger (if using), and star anise (if using), and cook for an additional 5 minutes. In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then add it to the cherries, stirring well. Continue to simmer, stirring constantly, until the sauce becomes thick, glossy, and clear, about 2–4 minutes. Transfer the sauce to a bowl and set aside.

Place the flour in a bowl, the beaten eggs in a second bowl, and in a third bowl, combine the Panko and regular breadcrumbs with the lemon zest, 2 teaspoons of sea salt, and 1 teaspoon of pepper. Working with one chicken breast at a time, coat it in the flour, shaking off any excess, then dip it into the beaten eggs, making sure both sides are coated. Press the chicken into the breadcrumb mixture to cover all sides, then transfer it to a plate or baking tray. Repeat with the remaining chicken breasts.

Heat 1 cup of oil in a large skillet over medium-high heat. After about 1 minute, test the oil by dipping the tip of a chicken breast into it—if it sizzles, the oil is ready. Carefully place the chicken breasts in the pan and fry on both sides until golden brown, about 2–4 minutes per side.

Transfer schnitzel to a towel lined tray to drain any excess oil. Immediately sprinkle the schnitzel with the remaining 1 teaspoon of flaky sea salt. 

Serve the schnitzel hot with a dollop of warm cherry sauce.