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Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together in a pie plate.
In another shallow bowl whisk together the eggs.
Cut each chicken breast in half lengthways to make 4 thin breasts.
Put the butter and olive oil in a large skillet and heat on medium. Swirl the pan to coat.
Dip the chicken in the eggs and lift it out and let extra drip off.
Next, dip each chicken breast in the bread crumb mixture. Pat to make it stick if needed.
Add chicken breasts to the pan, you may need to do this in batches, and fry for 4 minutes.
Flip the chicken over and continue frying until internal temperature of 165 degrees Fahrenheit, about another 4 minutes.
Once they reach an internal temperature of 165 degrees Fahrenheit, move from pan and put on a plate and let rest 5 minutes before serving.