If your chicken breasts are very large, carefully slice them in half horizontally to create thinner cutlets.
Place chicken in between two sheets of parchment paper.
Flatten with a meat mallet or rolling pin.
Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the chicken in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.
Coat the chicken first into the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.
Carefully lay the chicken into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.
Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.