Preheat oven to 375 degrees and spray a 9" x 13" baking dish with cooking spray. Rinse chicken breasts under cool water, pat dry with paper towels and set aside.

Place a medium-sized skillet over medium heat and melt 2 Tbsp butter. Add breadcrumbs and toss to coat in the melted butter. Continue cooking over medium heat until the breadcrumbs begin to brown. As they take on color, begin tossing them constantly to prevent burning. Once they become a light golden brown, remove them to a shallow plate, mix in the dried parsley then set aside.

Next, whisk eggs and milk together in a wide bowl or rimmed plate. Sprinkle chicken on both sides with salt, pepper, garlic and paprika.

Sprinkle both sides of the chicken with flour, dip each piece into the egg mixture and allow any excess egg to drip from the chicken. Dredge in the toasted breadcrumbs, coating each piece generously with crumbs then arrange in the prepared baking dish. Evenly distribute pieces of butter surrounding the chicken and bake 20–25 minutes or until the internal temperature in the thickest part of the chicken reaches 165 degrees. Serve immediately.