In a shallow bowl, whisk together 3 eggs, adding a pinch of salt and pepper for enhanced flavor.

In a separate shallow bowl, combine breadcrumbs, flour, garlic powder, and smoked paprika. Season with salt and pepper, then mix with your fingers until evenly distributed.

On a cutting board, slice the chicken breasts into thin, even pieces.

Place each chicken slice on the cutting board, cover with parchment paper, and pound with a meat mallet until about ½ inch thick. Repeat with the remaining pieces.

Season both sides of each chicken slice with salt.

To bread the chicken, dip each piece into the egg mixture, allowing any excess to drip off.

Next, press the chicken into the breadcrumb mixture, ensuring it is thoroughly coated. Place the breaded chicken on a plate and repeat with the remaining pieces.

Heat a generous amount of oil in a large non-stick pan over medium heat. Cook 1-3 thin cutlet pieces at a time, depending on the size of your pan, being careful not to overcrowd.

Fry until golden brown on both sides, then transfer to a wire rack or a plate lined with paper towels to drain.

Serve immediately and enjoy!