Step 1

In three separate shallow bowls place the beaten eggs, flour and cornstarch, and bread crumbs. Dry the chicken and season with salt and pepper.

Step 2

Dip the chicken in the flour and set aside on a separate plate.

Step 3

Then, one by one, dip the chicken breasts in the egg and lastly, the bread crumbs. If you want a thicker coating you may repeat the egg and bread crumb mixture again. This will give a thicker crust. OPTIONAL: Before cooking let chicken sit for 30 minutes, on a plate, to dry and let crust mixture harden a bit.

Step 4

Heat large skillet (make sure the skillet is large enough to fit the four chicken breasts without them overlapping) on medium high heat. Add olive oil and butter.

Step 5

Brown chicken for 4-5 minutes on each side. DO NOT turn or touch the chicken in between turning. after browned on both sides turn heat to medium- low.

Step 6

Cook an addition 5 minutes until the chicken is cooked all the way through reaching an internal temperature of 160 degrees F. Take of heat and let it rest for 10 minutes before serving.

Step 7

The internal temperature will then rise an extra 5 degrees F reaching a final temp of 165 degrees F.

Step 8

Enjoy with a squeeze of lemon and an extra sprinkle of kosher salt and fresh ground pepper if desired.