Start with thawed, boneless chicken breasts. This technique does not work well with bone-in chicken pieces. If necessary, place breasts, one at a time, between two pieces of waxed paper or plastic wrap, and pound with a meat pounder until no more than 1/2 inch thick. Trim excess fat from the pounded breasts.

Prepare three shallow dishes, each with one of the following: flour seasoned with salt and black pepper, one or two beaten eggs (depending on the number of chicken breasts you are cooking) and bread crumbs.

Use a fork or dry fingers to place each breast first in the flour, then the egg, and finally the breadcrumbs. Make sure to coat each side of the chicken with all three ingredients. Use your fingers to pat the breadcrumbs thoroughly onto the surface of both sides of the chicken. Place the coated breasts onto a clean plate, or a piece of waxed paper.

Add olive oil to a uniform depth of 1/4 inch to a large, heavy sauté pan or skillet. Heat the oil with medium-high heat until the surface of the oil shimmers and a small bit of breadcrumbs dropped into the oil sizzles. Be patient, and do not turn up the heat to speed up the process. It should take about 5 minutes for the oil to reach the correct temperature.

Add the breasts to the hot oil in the pan, being careful not to crowd the pan. You can always cook the chicken in batches if necessary. Cook the breasts until each side is uniformly golden brown and crisp, turning each breast once, approximately 3 minutes per side. Do not overcook.

Drain the cooked breasts on paper towels.