Step 1

Using a sharp knife, slice chicken breasts horizontally into two flat filets. Place chicken cutlets into a zip top bag, then pound with a meat mallet or similar object to ¼ thick.

Step 2

Prepare three dredging stations: one with mixture of flour, salt, pepper, paprika and garlic powder; one with whisked eggs; and one with breadcrumbs.

Step 3

Heat oil (about ½ inch deep) in a large skillet over medium-high heat (325°F if using an electric skillet).

Step 4

Working in batches (depending on the size of the skillet, probably two cutlets per batch) dredge chicken filets in flour mixture, then egg, then breadcrumbs. Add to preheated skillet. Fry 2-3 minutes per side.

Step 5

Remove onto paper towel lined plate. Repeat with remaining chicken filets.