Pound boneless, skinless chicken breasts until they're uniform in thickness (1/4-1/2").
Get 3 shallow soup-type bowls and fill each bowl accordingly:
1.) approx. 1 cup seasoned flour (salt, pepper)
2.) 2 beaten eggs with 2 Tblsp. water
3.) 2 cups breadcrumbs (I use half regular unseasoned and half panko crumbs) - season with garlic powder, paprika, parsley flakes, salt, pepper, a shake of seasoned salt (be liberal with the seasonings!!) If desired, add 1/3 cup grated parmesan to the breadcrumbs.
Dip each breast in 1. (shake off excess flour)- then 2. - then 3. Put on a plate and chill for an hour.
Heat 1/3- 1/2" of olive or vegetable oil in a large nonstick skillet until hot. Lower chicken in the hot oil & fry until each side is golden brown - don't crowd them in the pan!! If necessary, when one batch is done, clean pan & heat some fresh oil for the next batch.
You can eat these 'as-is', (try them plain with fresh lemon squeezed onto them!!!) or as a base for chicken parmesan - substitute chicken for pork, veal or turkey cutlets - and use whatever seasonings you & your family like! Be creative!!! :)
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