Prepare breading station: Combine bread crumbs and paprika in a shallow dish. Beat egg in another dish.

Season chicken with salt and pepper.

Dip chicken in egg, then coat with breadcrumbs, ensuring even coverage.

Heat 2 tablespoons of butter in a large skillet over medium-high heat.

Cook chicken in batches until browned, crisp, and cooked through (about 4 minutes per side).

Transfer cooked chicken to a platter.

Add remaining butter and anchovies with capers to the skillet.

Cook over medium heat until sauce turns brown and anchovies are mashed into the butter (about 1 minute).

Add white wine and simmer until slightly reduced (about 2 minutes).

Stir in 1 1/2 tablespoons of chives.

Spoon sauce over chicken.

Garnish with remaining chives and serve with lemon wedges.