Pound the chicken breasts to an even thickness, about ½ inch, using a meat mallet or rolling pin for quicker, even cooking.

Season both sides of the chicken with a light sprinkle of salt and black pepper.

Set up three shallow bowls:

Bowl 1: All-purpose flour

Bowl 2: Beaten eggs

Bowl 3: A mixture of breadcrumbs, grated Parmesan cheese, garlic powder, and dried Italian herbs

Dredge each chicken breast in the flour, shaking off the excess. Then dip into the egg wash, and press into the breadcrumb-Parmesan mixture until fully coated.

Heat a large skillet over medium heat and add about 3 tablespoons of olive oil.

Place the coated chicken breasts in the hot pan. Cook for 4–5 minutes on each side, or until the coating is golden and the internal temperature of the chicken reaches 165°F (74°C).

Flip carefully using tongs, pressing gently to ensure even browning. Adjust heat as needed to prevent burning.

Remove from the skillet once crispy and cooked through. Let rest for 2–3 minutes before slicing.

Serve immediately, garnished with fresh parsley or extra Parmesan, and enjoy with your favorite sides.