6 boneless, skinless chicken breasts
1 cup all-purpose flour
1/2 tsp salt (more if you like salty foods)
1/2 tsp pepper
1/2 tsp garlic powder
2 eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup Parmesan cheese*, plus extra for serving
butter
olive oil

*fresh grated parmesan cheese makes a world of difference over the pre-grated stuff

Pound the chicken breasts like they owe you money until they are about 1/4-inch thick.
Combine the flour, garlic powder, salt, and pepper on a dinner plate.
On another plate, beat the eggs.
On a third plate, combine the bread crumbs and Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat some butter and 1 tablespoon of olive oil in a large pan and cook the chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Make sure not to stack the chicken; it turns out cooked uneven. Add more butter and oil as needed. Serve with extra grated Parmesan for added flavor.
Goes well with ranch dip or marinara sauce along with a nice fresh garden salad.