Place the chicken breast on a plate and lightly season with salt and pepper on both sides. Beat the eggs in a shallow baking dish and lightly season with salt and pepper. Place the corn starch on plate and lightly season with salt and pepper. Place the almond flour on a plate, add the paprika, onion powder, garlic powder, chopped cilantro or parsley , and season with salt and pepper. Mix the mixutre thoroughly.
Taking one chicken breast at a time. Drench it in corn starch, shake off any excess. Dip the chicken in eggs, make sure both sides are evenly coated. Drench the chicken in spiced up almond flour, make sure to coat it evenly. Place the chicken on a plate and repeat the steps with remaining chicken.
Heat a cast iron skillet on medium high heat. Add two tbsp of oil and let it heat up. Cook 2 chicken breast, 2-3 minutes on each side, till the crust is golden brown. Transfer the chicken on a plate lined with paper towel. Add the remaining oil, let it heat up, and cook the remaining chicken breast.
Transfer the schnitzel to a platter, garnish with additional chopped cilantro or parsley and lemon wedges.
Seasoning each component is essential to getting a well seasoned schnitzel.