In a medium bowl, beat one egg with the lemon juice. Slowly beat in flour until it is the consistancy of pancake batter. Stir in salt and paprika.
Heat about 1/4 cup vegetable oil in a large, deep skillet. Dip each piece of chicken in batter and fry until golden brown, turning once. Meanwhile, fry two eggs sunny-side up. Top each schnitzel with a fried egg. Garnish with lemon slices. Serves 2. Note: To make larger quantities, fry in batches and keep warm in the oven.