Slice the chicken breasts in half so they are half their thickness then cut each piece again so you will have a total of 8 pieces.
Place chicken pieces on a cutting board, cover with plastic wrap and use a meat mallet to pound it into uniform 1/4"-thickness.
Set up 3 shallow dishes. In the first, combine 1/2 cup flour with 1/2 tsp salt and 1/4 tsp black pepper.
In the second dish, whisk together 2 eggs. In the third dish, place 3/4 cup bread crumbs.
Lift a piece of chicken by piercing a corner with a fork (this keeps your hands clean and allows for easy dipping/turning).
Dip chicken into flour, shaking off excess then dip both sides into beaten eggs and finally into the breadcrumbs, turning a couple times to coat well.
Heat a large non-stick pan over medium heat. Add enough oil to generously coat the bottom of the pan (about 3 Tbsp).
Once oil is hot, slide in a piece of chicken and saute for 3-4 minutes per side, turning once.
Chicken should be cooked through with a golden brown crust. Remove chicken to a plate lined with paper towels. Repeat with remaining chicken adding more oil as needed.
