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On a clean work surface or cutting board, place the chicken breasts and cover them loosely with plastic wrap. Pound them thinly with a meat mallet or rolling pin.
Prepare 3 shallow bowls with the whisked egg, flour and breadcrumbs. Season the flour with salt and pepper, and the breadcrumbs with Parmesan cheese, salt, pepper, and paprika.
Drench the chicken pieces in the flour mixture, then dip them into a bowl with whisked egg.
Coat the chicken cutlets evenly with the breadcrumbs.
In a large skillet, add a good layer of olive oil and turn to medium-high heat.
Add the cutlets to the hot oil and turn the heat to medium-low. Fry until they're golden on both sides.
Add the cooked cutlets on paper towel to absorb the excess oil and check a piece of chicken to make sure it's fully cooked before serving.