Set up breading station. Place flour, eggs and breadcrumbs in separate pans or shallow bowls.
Place the chicken breast fillets in between two pieces of plastic wrap.
Using a meat mallet, pound the fillets to an even thickness. Season with salt, pepper and paprika.
Dip the fillets in the flour and shake off the excess. Dip in the egg wash, then transfer to the breadcrumbs.
Press the crumbs evenly onto the fillets. Place in the chiller to set the breadcrumbs coating.
Pan fry the chicken fillets in corn oil until fully cooked and golden brown.
Drain off excess oil using paper towels. Serve with creamy pepper gravy sauce (see recipe below)