6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
3/4 cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
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).