3 eggs, total

Juice of 1 large lemon

About 2/3 cup flour (I like Wondra for batters)

1 teaspoon salt

1 teaspoon hot paprika

2 boneless, skinless chicken breast halves, pounded flat

In a medium bowl, beat one egg with the lemon juice.  Slowly beat in flour until it is the consistancy of pancake batter.  Season with salt and paprika.

Heat a little bit of 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.