Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound to about 1/2 inch (1.25 cm) thickness.

Season the flour with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika (if using). Set in a shallow bowl.

In a second bowl, beat the eggs with the milk.

Prepare a third bowl with breadcrumbs, and mix in the remaining salt and pepper.

Dredge each chicken piece first in seasoned flour (shake off excess), then dip into the beaten eggs, then coat thoroughly with breadcrumbs, pressing gently so the coating sticks well.

Heat the oil in a large frying pan over medium-high heat. Once the oil is shimmering, add chicken breasts without crowding the pan (work in batches if needed).

Fry for 3 to 4 minutes per side, until the coating is golden brown and crisp, and the chicken is cooked through (internal temp 75°C/165°F).

Transfer schnitzels to a plate lined with paper towels to drain excess oil.

Serve hot, garnished with chopped parsley and lemon wedges.