To get you in the mood, I take you to the amazing world famous Marchfelderhof Restaurant in Vienna, Austria (known for their schnitzel).
3 eggs total
Juice of 1 large lemon
About 2/3 cup flour
1 teaspoon salt
1 teaspoon hot paprika
2 boneless, skinless chicken breast halves, pounded flat
Vegetable oil for frying
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.