Passover Chicken Schnitzel

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1. 1Step 1: Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.
2. 2Step 2: Use a mallet to pound the breasts until they are a little less than 1/4 inch thick.
3. 3Step 3: Season breasts with salt and pepper. Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, place the matzo cake meal. In your second bowl, beat the eggs. In your third bowl, stir together the matzo meal, paprika, and 1 tsp salt till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
4. 4Step 4: Pour oil into a skillet until it's deep enough for frying (about 1 inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls, coating them on both sides with each ingredient. First coat with matzo cake meal...
5. 5Step 5: then with egg...
6. 6Step 6: then with the matzo meal mixture.
7. 7Step 7: The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don't fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
8. 8Step 8: After frying, set the schnitzels on a wire rack or a paper towel to drain off excess oil. Sprinkle the schnitzels with additional salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.