Butterfly chicken breasts.
Dredge in flour, then set aside.
Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evening.
Heat ¼ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
Drain on paper towels while cooking the rest.
Serve hot with red cabbage and mashed potatoes, or with french fries.
Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!
