Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet.

Set up three bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with breadcrumbs.

Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a frying pan over medium-high heat. Fry the breaded chicken for about 4-5 minutes on each side, or until golden brown and cooked through.

Remove the chicken schnitzels from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot.