This was a childhood favorite of mine.  I had forgotten about it until, just recently, I made the Breaded Pork Tenderloin.  They have similar flavors and the technique is the same. The original recipe called for only an egg and flour. I have spiced this version up a little .  When I was little it was my job to flatten the chicken with the kitchen mallet. Although a fun job as a child, I wanted to hurry up and eat so I skipped that step.  The chicken was still just as good.

What You Need:

4 Chicken Breasts

2 Eggs

1 Cup Flour

1 Tablespoon Smoked Paprika

1 teaspoon Salt

1/2 teaspoon Pepper

2 Tablespoons Olive Oil

What To Do:

Whisk the eggs together on a plate and set aside.  Mix the flour, paprika, salt and pepper together on a separate plate.  Place the chicken between two pieces of wax paper and flatten with a kitchen mallet ( Optional).  Dip the chicken in the eggs and then into the flour mixture.  Heat a pan with the olive oil and cook the chicken for about 5 to 7 minutes on each side.