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

2 cup s of seasoned italian bread crumbs 2 large eggs

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.