Pound 450g of boneless chicken breasts between sheets of plastic wrap to ⅛in / 3mm thick.
Put ½ cup of all-purpose flour in a shallow bowl. In a second bowl, beat 2 eggs with 2 teaspoons of water. In a third, mix 1 cup of breadcrumbs, 1 tablespoon of paprika, and ¼ teaspoon of salt.
Heat ½in / 1cm of oil in a large skillet over medium heat to 350°F / 175°C.
Coat each cutlet in the flour, then the egg, then the breadcrumbs. Fry no more than two at a time for 2-3 minutes per side, until golden and the chicken reaches 165°F / 74°C.
