Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

Season both sides of the chicken cutlets with salt, pepper, garlic powder, and paprika.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and garlic powder.

Dredge each chicken cutlet in flour, shaking off excess.

Dip into the beaten eggs, allowing excess to drip off.

Coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a frying pan over medium-high heat.

Once hot, carefully add breaded chicken cutlets to the pan, cooking in batches if necessary.

Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Remove the cutlets from the pan and drain on paper towels to remove excess oil.

Serve hot with your favorite dipping sauce or side dishes.