Rye Chicken Schnitzel With Egg Noodles

Name: Rye Chicken Schnitzel With Egg Noodles
Ingredients: 2 skinless, boneless chicken breasts (about 8 ounces each), halved horizontally and pounded to 1/4 inch thick; Kosher salt and freshly ground pepper; 5 slices seeded rye bread, toasted and torn into chunks; 2 1/2 teaspoons sweet paprika; 1 1/2 teaspoons dried dill; 2 large eggs; 1 cup all-purpose flour; Vegetable oil, for frying; 6 ounces extra-wide egg noodles; 2 tablespoons unsalted butter; 2 tablespoons sour cream; 1 16-ounce jar sweet-and-sour red cabbage, drained