Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch with a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with paprika.
Dredge each chicken breast first in flour, shaking off the excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture.
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
Drain on paper towels to remove excess oil.
Serve hot, garnished with fresh parsley and lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes | Kcal: 450 kcal | Servings: 4 servings
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