Wash chicken breasts. Trim all the fat off. Slice the breasts horizontally to about ½ thick. Pat dry with paper towel.
Season it with salt and pepper and set aside.
Preparing the crumbs. Remove crusts from slices white bread. Tear bread into small pieces. Place bread into food processor. Add parmesan cheese. Process bread and parmesan cheese until evenly fine textured about 23 – 30 seconds. Transfer bread onto a plate and set aside.
Working with one breast at a time, dredge it in flour, shaking off excess. Using tings dip both sided of breast in egg mixture, allowing excess to drip back to ensure very thin coating. Dip both sided in bread crumbs.
Place breaded breasts in single layer on wire rack set over large cutting board or baking sheet. Allow coating to dry for about 10 -15 minutes.
Heat ¼ cup olive oil in heavy bottom 12 inch nonstick skillet over medium heat until simmering but not smoking. Lay 2 breasts gently in skillet in single layer, leaving space between them. Reduce heat to low and cook until deep golden brown for about 5 minutes. Flip breast over and cook for another 4 – 5 minutes longer.
Line plate or cutting board with double layer of paper towels and set cooked breasts on top to soak all the excess oil. If you are not ready to serve cooked breast right away, then heat oven to 200 F and place the plate into the oven to keep the breasts warm until ready to serve.