Pat chicken cutlets dry with paper towels. If not already thin, place between plastic wrap and gently pound to ¼ inch thickness. Season both sides with half the salt and pepper.

Set up breading station: Place flour in one shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, remaining salt and pepper, and paprika.

Dredge each cutlet in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Press into seasoned breadcrumbs, coating both sides thoroughly. Place on a plate and let rest 5 minutes.

Heat oil in a large skillet over medium-high heat to 350°F. Test with a pinch of breadcrumbs - they should sizzle immediately.

Carefully add 1-2 cutlets to hot oil (don't overcrowd). Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F.

Transfer to a paper towel-lined plate or wire rack. Repeat with remaining cutlets, adjusting heat as needed to maintain oil temperature.

Serve immediately with lemon wedges and fresh parsley. Squeeze lemon over schnitzel just before eating.