1. Lay the chicken breasts on a sheet of parchment paper and cover with another sheet of parchment paper. Using a meat mallet, lightly pound the breasts until they are uniform in thickness. Set aside.

2. Place the flour in a shallow dish and set aside. In another shallow dish, whisk together the eggs until well beaten. In a third shallow dish, mix together the breadcrumbs, melted butter, paprika, thyme and oregano.

3. Season the chicken with salt and pepper on each side.

4. To bread the chicken breasts, dredge each one through the flour. Dip into the egg wash and then into the buttered breadcrumb mixture, completely coating each breast.

5. Heat a large sauté pan over medium heat and add the grapeseed oil. Lay the breaded chicken in the pan, presentation side down, and cook until the breadcrumbs are golden brown and crisp, 3 to 4 minutes. Flip and repeat adding more oil if needed. Continue cooking until the chicken breasts read 155° on a meat thermometer. Tip: If the breasts are thick, you may need to finish the chicken in the oven. Place the golden brown chicken on a parchment-lined sheet tray, and bake in a 350º oven until done.

6. Allow the chicken to rest for 5 minutes. Serve accompanied with Watercress-Radish Salad with Lemon Dressing.

For the salad:

1. In a medium-size bowl, toss together the watercress, radishes, lemon juice, olive oil and feta cheese.

2. Season with salt and pepper to taste, and serve.