Flatten the chicken breasts to an even thickness by placing them between two pieces of plastic wrap and gently pounding them with a meat mallet.

In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika for a seasoned coating.

In another bowl, beat the eggs until smooth.

In a third bowl, place the breadcrumbs or panko.

Dip each chicken breast into the flour mixture for an even coat.

Next, dip the floured chicken in the beaten eggs, followed by coating it with breadcrumbs.

Heat olive oil in a skillet over medium heat until a sprinkle of flour sizzles in the oil.

Fry the chicken breasts for about 6-7 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (75°C).

Remove from heat and let rest for a few minutes before serving.