2 chicken breasts
1 c flour
2 eggs, beaten
1 c bread crumbs
salt & pepper
Put flour, eggs and bread crumbs in 3 separate plates or pie tins. Butterfly chicken breast by cutting it in half horizontally and open it like a book. Place between plastic wrap and pound it with side of plate or mallet to make it thinner. Season both sides of chicken with salt & pepper.
Heat frying pan on medium high heat with 2 Tbs oil. Dip each breast into flour, then eggs, then bread crumbs covering both sides. Place in heated pan and cook on each side for about 3 minutes until done.
Top with Parmesan cheese and serve with pasta.