Perfect German Schnitzel (Without Eggs) -- Victory is Mine!

I will confess: I cannot seem to undo the BOLD function in my font lately, which is why this post is written this way, annoyingly. But perhaps it only underscores the great importance of this small culinary achievement of mine: After 6 years of failure, I have finally succeeded in cooking one of my favorite dishes of all time, German schnitzel, without eggs.
Oom Pa Pa, Oom Pa Pa!
The issue of course is that the traditional schnitzel batter requires eggs to make the breading stick to the meat. Early on in my efforts to make this delicious dish without eggs, I was asking a butcher for tips (he had none) and a customer beside me suggested mixing a teaspoon or two of ground flax meal with water and a bit of cornstarch as an egg replacer. I tried it and it worked ok, but then failed to work again for years thereafter, so I will not call that, in my book, a fool-proof or successful recipe.
Anyway, I cast a wider net, (A German can never give up Schnitzel, after all) and I finally took a clue from one of my other favorite dishes, the great American Southern Fried Chicken (Yeeee-haw!)
This dish does not typically call for eggs in the batter, I'm guessing because it's made with chicken with the skin on which helps bind the breadcrumbs to the meat without eggs. So here's the recipe I came up with recently for egg-free schnitzel, and after half a dozen successes, I'm venturing to call it both yummy and easy, and, as it should be, perfectly crunchy, juicy and absolutely delicious, too.

Ingredients:

1 pounded chicken breast per person (For kids, you can use half a breast and cut this into small strips before breading and cooking, if you prefer to make finger food, or just make eating easier for them.)

Panko breadcrumbs

Whole milk (you can try this with buttermilk too, for a tangier taste)

Oil for frying (such as sunflower, safflower, corn or canola Oil)

To Prepare:

Season each piece of meat with salt and pepper and heat about 1/4 to 1/2 inch of oil in a pan. (You want the oil hot, but not smoking).

Pour milk into a shallow bowl, and fill another bowl with breadcrumbs, adding a pinch of paprika, salt and pepper to season.

Soak each piece of chicken in milk for about 4 to 5 seconds, then coat well in breadcrumbs, turning at least once or twice, and patting them on gently to help them stick. (NOTE: Don't worry if the meat does not look 100 percent covered; using Panko, which is so light and flaky, is what makes this work well and adds the perfect, all-around crunch you want even if it's not covering every millimeter of meat. Just do your best, and it will be delicious.)

Cook in hot oil uncovered, on medium heat, flipping once or twice after a minute or two, depending on size of your cutlets. Do not crowd the pan; you have to cook this in batches. The schnitzel will have a beautiful brown, golden coating when done.

Serve immediately with a lemon wedge and a large green salad or other greens. Potato salad or rice go well with this too, but you don't really need a starch, given the breading.