With a meat tenderizer pound the chicken cutlets thin (approximately 1/4 inch).

Combine breadcrumbs and parmesan cheese in a wide, shallow bowl and set aside.

In another bowl, beat eggs and add salt and pepper.

Dip cutlets in egg mix coating the entire chicken. Then dip cutlets in breadcrumb mix and coat well. Set aside on cutting board.

Warm two tablespoons olive oil in a large skillet on medium heat.

Cook two cutlets at a time, turning once, until golden and crispy (approximately 3 minutes per side). Transfer cooked chicken to a plate and cover with a paper towel to retain heat.

Add the other two tablespoons of olive oil to the skillet and repeat with additional cutlets.