one pound of boneless skinless chicken breasts one meat mallet or rolling pin to flatten the chicken cutting board 2 cups of seasoned italian bread crumbs 2 large eggs bowl to dip the chicken in the bread crumbs and eggs frying pan olive oil milk parchment or wax paper

wash your chicken breasts then put them in between two pieces of parchment or wax paper as to not make a mess and pound them to a quarter inch of thickness. mix milk and eggs in one bowl put bread crumbs in the other.
Heat olive oil in pan over medium heat while pan is heating up dredge chicken in milk and eggs then in breadcrumbs shake off excess crumbs fry chicken on both sides untill golden brown and the outside and no longer pink on the inside.