Arrange in 3 separate bowls: 1) flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper, 2) eggs, beaten, 3) panko breadcrumbs seasoned with remaining salt, pepper and paprika.
Heat 1/4 inch of oil in a large, deep frying pan on medium/high heat.
Line a rimmed baking sheet with paper towels to absorb any excess oil after frying.
Using tongs, dredge chicken first in flour, then in egg , then in breadcrumbs.
Fry 1-3 minuets on each side until golden, crispy and cooked through.
Place on the baking sheet once cooked until ready to serve.
Start with a small amount of oil and once it has been used up wipe out the pan with a wad of paper towels and heat fresh oil. It will prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.