Schnitzel update, baked version

So I don't have to go digging into the interwebs again, this is what I made last night.  It was easy and hands off so I could work on making red cabbage and the kaesespaetzle.  From Allrecipes.  

Pound your chicken or pork with a mallet to about 1/4 inch thick (you you can't get it that small, it'll just take a few more minutes in the oven to finish, no biggie)

Dredge first in-
3/4 cup flour
salt
pepper
and 1 tsp sweet paprika

Shake off the excess flour and dip into-
2 well beaten eggs

Coat with-
1 1/2 cups of breadcrumbs combined with 1/2 lemon zested

Preheat your oven to 425 with tin foil and 1/2 tbs of olive oil
Place your chicken in a single layer on the sheet pan and bake for 6 minutes
Add another 1/2 tbs of oil to the tops of the chicken and then flip over and cook again until it's done (use a meat thermometer if you're unsure).  I didn't get mine thin enough so it took another 4-5 minutes in the oven.

If you are making sauce for your schnitzel, add it on top to serve.  If not, serve with plenty of lemon for squeezing over your schnitzel. 
Use this sauce for Jaegerschnitzel.