Technically, this is not a recipe, just instructions on how to make good breaded chicken that beats in taste, nutrition and price any frozen ready-made breaded chicken from a grocery store.
4 pieces, boneless breast of chicken, cut lengthwise into thin slices OR Perdue Perfect Portions, trimmed of veins and cut thin. Buy Perdue boneless chicken breasts, Harvestland or other organic brand, or thin sliced Perdue (no need to slice it) or Perdue Perfect Portions. Don't buy store brand chicken.
Progresso Italian or Herb bread crumbs or Panko bread crumbs
Remove all fat and veins from chicken, then pound between two slices of wax paper till very thin. Coat bottom of heavy fry pan with olive oil. Put egg into shallow bowl and whip with fork until frothy. Dip chicken slices first into egg, then into bread crumbs to coat. Saute chicken in oil over medium-high heat, turning until golden brown on all sides.
Be careful, thin slices burn easily.