If you have chicken with the skin on, remove the skin and save it in the refrigerator until the end of cooking. It makes great crackling, which is a crunchy bit of goodness.

Cut chicken breasts down the middle into 2 parts. Place each piece, one at a time, on a piece of parchment paper, wax paper or plastic wrap. Place a second piece of the same over the top.

Using a spiked mallet or meat tenderizer, pound down the chicken until it's a little thicker than paper thin. Set aside in the refrigerator.

In a small bowl, mix the salt, pepper and paprika. Set aside.

A dredging station is needed for this recipe, so you'll need 3 large plates. On the first plate sift flour together with one half of the salt mixture. Pour the lightly beaten eggs on the second plate. Place the bread crumbs on the third plate and season with the remaining spice mixture.

Dip or cover the chicken breasts, one at a time, in the seasoned flour. Gently shake off the excess flour. Dip that piece of chicken into the egg plate then into the seasoned bread crumbs.

Oil the bottom of a large frying pan, and heat on medium-high. Place the coated chicken in the pan. Be sure not to crowd the pan. Cook the first side until the breading turns brown, about 5 minutes. Flip and cook the other side. Continue until all the chicken is cooked, adding more oil if needed.

If you had chicken skin and a little oil left over; heat the oil to hot. Carefully drop the skin in the hot oil. When it browns it's done. Crumple this over your Schnitzel for a little added texture.

Serving Suggestions:
This Chicken Schnitzel is delicious served simply with a lemon wedge and a starch of your choosing, such as rice.

Then there's always a Schnitzel Burger. Lettuce on the bottom, beetroot next, then the Chicken Schnitzel, a thin pineapple ring next, mayo and then the top bun.

On a cold day, I find it warming served with mashed potatoes and gravy as well as carrots or any other vegetable you like.