Begin by preparing your workspace. Set up three shallow dishes: one for the flour, another for the beaten egg mixed with milk, and the third for the panko breadcrumbs seasoned with smoked paprika and garlic powder.

Place your chicken breasts between two sheets of plastic wrap or wax paper. Use a meat mallet or a rolling pin to gently pound the chicken into even, flat cutlets, about 1/4 inch thick. This ensures even cooking and a tender bite.

Take a flattened chicken cutlet and first dip it into the flour, shaking off the excess. This step helps the egg mixture adhere better.

Next, dunk it into the egg and milk mixture, allowing any excess to drip off. Finally, coat the cutlet in the panko mixture, pressing gently to ensure even coverage.

In a skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully place the breaded chicken cutlets into the oil, working in batches to avoid overcrowding. Fry until golden brown, approximately 3-4 minutes per side.

Once cooked, transfer the schnitzels to a paper towel-lined plate to drain excess oil. Serve them immediately to enjoy their unbeatable crunch!