Prepare the Chicken - Place each chicken breast between two pieces of plastic wrap and pound it with a meat mallet until it's about 1/4 inch thick. Season both sides with salt and black pepper. - If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the chicken. Be careful not to tear the meat. You can also ask your butcher to prepare the chicken breasts for you if you're short on time.

Bread the Schnitzel - Place the flour in a shallow bowl and season with salt and black pepper. In another bowl, whisk together the eggs and heavy cream. In a third bowl, combine the breadcrumbs, paprika, and chopped herbs. Dredge each chicken breast in the flour, shaking off any excess, then dip it into the egg mixture. Finally, coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to help them adhere. - Make sure to shake off any excess flour before dipping the chicken into the egg mixture, otherwise the egg won't stick properly. If the breadcrumbs aren't sticking to the chicken, you can dip it back into the egg mixture and coat it in breadcrumbs again.

Cook the Schnitzel - Heat a large skillet over medium-high heat and add 2-3 tablespoons of butter. Once melted, add the breaded chicken breasts to the pan and cook for 3-4 minutes per side, or until golden brown and crispy. Remove the chicken from the pan and set it aside on a paper towel-lined plate. - Make sure not to overcrowd the pan to avoid steaming the chicken, which will prevent it from getting crispy. If you need to, cook the chicken in batches and add more butter to the pan between batches if necessary.

Prepare the Butter and Tomato Sauce - In the same skillet, melt the remaining butter over medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant and lightly browned. Add the chopped tomato and cook for 3-4 minutes, or until it begins to break down. Stir in the heavy cream and season with salt and black pepper to taste. Let the sauce cook for 5-7 minutes, or until it thickens slightly. - Be careful not to burn the garlic and ginger, as they can become bitter if overcooked. If the sauce is too thick, you can thin it out with a little water or chicken stock.

Serve and Enjoy - To serve, place the chicken schnitzel on a plate and spoon the butter and tomato sauce over it. Garnish with extra herbs and lemon zest, if desired. Serve hot with your favorite sides, like mashed potatoes, roasted vegetables, or a simple green salad. - Don't be afraid to make this recipe your own by swapping out the spices and herbs. Try adding some cumin or garam masala to the breadcrumb mixture for an even more robust Indian flavor. You can also serve the schnitzel with a side of naan bread or basmati rice instead of the traditional sides.