Slice each chicken breast horizontally into two thinner cutlets. Place the cutlets between sheets of baking paper or plastic wrap and pound them evenly to about ¼ inch (6 mm) thick.

Season both sides of the chicken with the divided kosher salt and black pepper. Set up three shallow dishes with flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika and garlic powder in the third.

Coat each cutlet in flour, shaking away the excess. Dip it into the beaten egg, then press it firmly into the breadcrumb mixture until completely covered.

Arrange the breaded cutlets on a tray and rest them for 5 to 10 minutes if possible. This short rest helps the coating adhere during frying.

Heat about ⅛ inch (3–4 mm) of neutral oil in a large skillet over medium-high heat. Test the oil with a breadcrumb; it should sizzle immediately without smoking.

Fry the schnitzels in batches for about 3 to 4 minutes per side, turning once, until deeply golden and cooked through. Drain briefly on a wire rack or paper towels and check that the thickest point reaches 165°F (74°C).

Serve the schnitzels immediately with lemon wedges and optional chopped parsley. Add your favorite crisp salad, vegetable, or bread side for a complete dinner.