Combine gf flour, paprika and salt, in a seperate bowl.
Place gf Panko style bread crumbs in another bowl.
Dip cutlets in flour mixture, then in egg mixture, then in crumbs.
Heat oil in a heavy 10-12 inch skillet over medium-high heat until shimmery and fragrant, but not smoking. Add the chicken and cook until browned, about 2 minutes on each side, adding more oil if necessary. Drain on paper towels. Pair with gluten free honey mustard salad dressing, gluten free barbecue sauce or ketchup.
I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
Patting the chicken dry before you begin breading it, is important because your flour cannot stick to damp chicken. Also be sure to shake off the excess flour so that your egg coating doesn't get mushy and so that your breading will stick.
Here's a healthy tip for frying at home. I like to fry them in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants. Read all about its health benefits here and here. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying.
No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer. You don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
Fry your chicken in batches so as not to crowd the pan. If there's not enough room in the pan, the chicken will steam instead of getting nicely browned, flavorful, and crispy.