6 Chicken Breasts, Cut In Half Lengthwise (butterflied)
Salt And Ground Black Pepper To Taste
1 Cup All-Purpose Flour Or Nut Flour
1 Tablespoon Paprika
3 Eggs, Beaten
2 Cups Seasoned Bread Crumbs Or Crushed Nuts
1 Large Lemon, Zested
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Serve with herbed mash potatoes, Brussels Sprouts hash, garden salad with vinaigrette and challah toast.