Use 2 pounds chicken breast without bone sliced thinly or buy chicken cutlet. Place 1 piece at a time on waxed paper and beat until flat and thin. Dip each piece in egg (beaten), then dip and cover with bread crumbs. Place in hot frying pan with 2 tablespoons olive oil. Cook each side a few minutes until golden brown. Serve hot with fresh vegetables, salad, and rice.