Butterfly chicken breast in half.
Pound chicken with a mallet on both sides between Saran Wrap until you have a thin even layer.
Season both sides of chicken with salt and pepper.
Have 3 dishes full… flour, egg and breadcrumbs and season each individually.
Dredge the chicken in each, using one hand for the flour and breadcrumbs and the other for the eggs.
Press the chicken into the breadcrumbs until there is a perfect seal.
Add olive oil to pan to be halfway up the chicken.
Cook chicken over Medium-Low heat until golden brown on each side.
Remove chicken. Put it on rack. Immediately add salt.
Repeat for remaining chicken.
Add to Caesar Salad or make into Chicken Parmigiana.