4 boneless skinless chicken breasts
3/4 Italian style bread crumbs
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon pepper
1/3 all-purpose flour
2 eggs, lightly beaten
1 tablespoon olive or vegetable oil
Cut chicken breasts in half horizontally to make 8 thin pieces.
In medium bowl, mix bread crumbs, 1/4 cup grated Parmesan cheese and 1/8 teaspoon pepper; set aside. In separate medium shallow bowls, place flour and eggs.
Coat chicken with flour, shaking off excess, then dip into eggs, letting any excess drip back into bowl. Coat chicken with bread crumb mixture, pressing to coat.
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook about 2 minutes or until golden on bottom. Turn chicken over; cook 3 to 4 minutes or until golden on outside and no longer pink in center.