Season the chicken breasts with salt and black pepper.

Place the flour on a plate, beaten eggs on another, and mix the breadcrumbs with paprika, garlic powder, and thyme on a third plate.

Dredge each chicken piece in flour, dip in the eggs, and coat with the seasoned breadcrumbs.

Heat oil in a skillet over medium heat. Fry the schnitzels for 4-5 minutes on each side until golden brown. Drain on paper towels.

Serve hot with lemon wedges and fresh greens.