Start with boneless skinless chicken breast halves. Hopefully your butcher will hear you correctly when you say 4 boneless skinless chicken breast halves, and not hear 4 boneless skinless chicken breasts. Now I have TWICE the meat I intended:
Using my favorite meat tenderizer:
I beat the heck out of the breasts:
Until I had a pile of 1/4" thick chicken breasts:
Next, seasoned flour, beaten eggs, then seasoned bread crumbs with Parmesan cheese:
Don't you love the
ancient vintage Corelle dish??
Next I cooked the chicken breasts in 1 T Butter and 1 T Olive Oil -- couldn't be simpler!
I added boiled sweet potatoes and some applesauce: