Preheat your oven to 200°F (95°C) to keep the schnitzels warm while you cook them in batches.

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to about 1/4 inch thick.

Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the breadcrumbs, salt, pepper, garlic powder, and paprika.

Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts, cooking in batches if necessary to avoid overcrowding the pan.

Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked schnitzels to a baking sheet and keep them warm in the oven while you fry the remaining pieces.

Serve the crispy chicken schnitzels with lemon wedges on the side.