Cut the chicken breast in half horizontally, creating two, thinner cutlets.
Place the chicken cutlets in a plastic bag, one at a time, and pound them so they are about 1/2-inch-thick throughout its entirety.
Make a pasted using salt, pepper, paprika, cumin and ginger/garlic paste. Marinade the chicken with this paste and let it rest for about 30 minutes.
Prepare 3 bowls,
one with flour, salt, pepper, and paprika
one with whisked eggs, seasoned with salt and pepper
and the last with bread crumbs, mixed with the chopped parsley and salt
Place each piece of chicken in the flour, coating both sides, and shaking off any excess.
Next dunk it into the whisked egg – let any excess liquid drain off.
Next, coat it with the breadcrumbs.
For shallow frying, heat oil and place one piece of Chicken Schnitzel into the pan and let it cook for 3-4 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
Remove the chicken to a paper towel lined plate and repeat the process with the other chicken. Once cooked, give it all a generous squeeze of lemon.