Cut each chicken breast into thin slices. Place between plastic wrap and pound with a meat mallet until uniformly thin and tender. Sprinkle both sides with salt.
In one small bowl, beat 2 eggs with a pinch of salt until smooth. In another bowl, mix 100-200 g flour with 2 teaspoons ground paprika and ground black pepper to taste.
Working with one piece at a time, dip the chicken in the beaten egg, then coat thoroughly in the flour mixture, shaking off excess.
Pour vegetable oil into a large skillet and heat over medium-high heat until a small piece of bread sizzles immediately when dropped in (oil should reach about 160-170°C / 320-340°F).
Carefully place the breaded chicken into the hot oil and fry for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 74°C / 165°F).
Using tongs or a slotted spatula, transfer the cooked schnitzel to a plate lined with paper towels to absorb excess oil.
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