Preheat oven to 400°F (200°C). Line a baking sheet with baking paper or aluminum foil and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Prepare a breading station with three low plates: put the flour on the first plate, the beaten eggs on the second plate and a mixture of breadcrumbs and grated parmesan on the third plate.
Dredge each chicken breast in flour, shaking to remove excess. Dip it in the beaten eggs, allowing the excess to drip off, then cover it with the breadcrumb mixture, pressing the breadcrumbs into the chicken to make sure they stick.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the breaded chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Work in batches if necessary to avoid crowding the pan too much. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
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