Combine the flour, egg, and breadcrumb mixtures in 3 separate shallow bowls. (Be sure to beat the eggs until very frothy, this ensures they’re light/airy and not too dense.)

Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use a meat tenderizer to pound each to ¼-inch thick (no thicker). 2 layers of saran wrap will further protect the chicken if needed.

Pat the chicken dry and season each side with salt and pepper. Dredge completely in the flour mixture, working the flour into every nook and cranny of the chicken. Tap off excess.

Dip the chicken in the egg mixture until just coated, use your fingers to slide off excess. (Too much egg left on the chicken can bleed through the breading, which will make it less crispy.)

Coat the chicken very generously in the breadcrumbs, turning to coat on each side a few times.

Heat oil and butter over medium-high heat. Once hot and glistening, add the first batch of chicken, don’t overcrowd the skillet. Brown on each side for 3-4 minutes, until golden. If the oil gets too hot, turn it down slightly, and turn it up again later if needed. Add small splashes of additional oil as needed throughout frying.

Remove chicken with a slotted spatula. If possible, set cooling racks over a baking sheet and let the chicken cool on top for maximum crispiness. Otherwise, transfer to a paper towel lined plate.

Repeat with remaining chicken. Serve with a side of arugula, tomatoes, dressing of choice, and shaved parmesan. Squeeze with fresh lemon and top with freshly cracked pepper.