Begin by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.

Set up a breading station: In one shallow dish, place the flour seasoned with salt and pepper. In a second dish, whisk the eggs. In a third dish, combine the breadcrumbs, garlic powder, paprika, cayenne pepper, salt, and pepper.

Dredge each chicken breast in the flour, shaking off excess, then dip into the egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts in batches, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

While the chicken is frying, prepare the Caesar dressing by whisking together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and Parmesan cheese in a bowl. Season with salt and pepper to taste.

Serve the crispy chicken schnitzel drizzled with Caesar dressing or on a bed of greens with extra dressing on the side.