Prepare the chicken: Place a chicken breast between two sheets of cling film. Gently pound it with a rolling pin or meat mallet until it's about 1cm thick all over. You'll feel the meat yielding and becoming uniformly flat. Repeat with the remaining breasts. The even thickness ensures they cook at the same rate.

Set up the breading station: In a shallow bowl, mix the flour with the paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs until they're a uniform, pale yellow colour with a slightly frothy top. In a third bowl, spread out the breadcrumbs. This mise en place is crucial for a smooth workflow.

Coat the chicken: Take one pounded breast and dredge it in the seasoned flour, shaking off any excess – you want a light, even coating. Dip it into the beaten eggs, letting any excess drip back into the bowl. Finally, press it firmly into the breadcrumbs, ensuring every inch is covered. Place it on a plate and repeat. The coating should feel dry and sandy to the touch.

Heat the oil: Pour enough oil into a large frying pan to reach about 1cm depth. Heat it over a medium-high flame. To test if it's ready, drop a single breadcrumb into the oil; it should sizzle immediately and float to the surface. The oil should shimmer but not smoke – that's the sweet spot around 170°C.

Fry the schnitzel: Gently lay one or two coated chicken breasts into the hot oil, being careful not to overcrowd the pan. You'll hear a vigorous, satisfying sizzle. Fry for 3–4 minutes on the first side, until the underside is a deep, golden brown and the edges look crispy. Flip using tongs and cook for another 3–4 minutes. The crust should feel hard and sound crunchy when tapped.

Rest and drain: Transfer the cooked schnitzel to a wire rack set over a baking tray. This is better than paper towels because it prevents the bottom from steaming and going soggy. Let them rest for 2–3 minutes. You'll notice the crust is still audibly crackling as it cools.

Plate and serve: Place each schnitzel on a warm plate. Garnish with a generous sprinkle of fresh parsley and a lemon wedge on the side. The contrast of the bright green parsley against the golden crust makes for a stunning presentation.