Preparing the Schnitzels:

• Trim any tendons or excess fat from the chicken breasts.
• Lay each breast flat on a cutting board and butterfly by slicing horizontally, stopping three-quarters of the way through.
• Open the breast to reveal two halves and slice down the middle to create two equal pieces.
• Place chicken between two layers of plastic wrap and pound evenly with a mallet.
• Set up three bowls: one with flour, one with beaten eggs (mixed with 2 teaspoons of water), and one with breadcrumbs, paprika, and salt.
• Heat oil in a skillet over medium heat (about 1/4 full).
• Coat each piece in flour, then egg, then breadcrumbs, pressing gently to adhere
• Fry schnitzels in batches for 2-3 minutes per side until golden brown. Drain on a wire rack and season with additional salt if needed.

Assembling & Baking:

• Preheat oven to 180°C/356°F. Line a baking tray with parchment paper or non-stick spray.
• Arrange the cooked schnitzels on the tray.
• Top each schnitzel with a slice of tomato, mozzarella, avocado slices, and basil leaves. Drizzle with oil.
  
• Bake for 15 minutes, then grill until the cheese is melted and golden.

Serve warm with a side salad or roasted vegetables for a well-rounded meal!