Preheat oven to 400 degrees.
Cover chicken loosely with plastic wrap to prevent messes and pound flat with a meat mallet. Chicken should be approximately ½" thick. (If using large chicken breasts, you may need to cut them into a reasonable size to fit your buns)
Season the chicken on each side with a dusting of paprika, salt, and pepper.
Set up three bowls for dredging. Place flour in the first bowl. Beaten eggs in the second bowl. Breadcrumbs, Parmesan, and ground pepper in the third bowl.
Dredge chicken in flour, and shake off excess before dredging in egg. Let excess egg drain off the chicken and dredge in breadcrumb mixture to fully coat.
Add cooking oil to skillet and heat on medium-low (oil should be around 350 degrees). Once oil is heated add chicken breast and cook until breading is golden brown, then flip and cook remaining side. Work in batches as needed.
Remove chicken from pan, set on a baking sheet, top with Provolone cheese, and bake in the oven until the cheese has melted and chicken reaches 165 degrees. Approximately 5 minutes.
While chicken is baking, warm marinara sauce and lightly toast sliced ciabatta buns.
Remove chicken from oven, place on the bottom slice of ciabatta bun, top with marinara, add top bun and serve.