Pat the chicken breasts dry. If they’re thick, place each between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.

Season both sides of the chicken with salt and pepper.

Set up a dredging station: shallow bowl with beaten eggs, a plate with the Parmesan-breadcrumb mixture (mix cheese and crumbs thoroughly).

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.

Dip a breast into the beaten egg, letting excess drip off, then press firmly into the Parmesan-breadcrumb mix, coating both sides.

Place the coated breast in the hot skillet. Cook 3–4 minutes per side for thin-cut breasts, or 5–6 minutes per side for slightly thicker pieces, until the crust is golden brown.

Use an instant-read thermometer to check doneness — chicken is safe at 165°F (74°C) in the thickest part.

Transfer to a wire rack or plate and rest 3–5 minutes before slicing.