Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.

Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and black pepper.

Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.

Dredge 1 piece chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.

Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot baking sheet; drizzle more olive oil over each piece.

Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Serve and enjoy.