Slice chicken breasts in half. Pound each chicken breast thinly with a meat mallet.

Combine Italian breadcrumbs and grated parmesan cheese in a medium bowl and set aside.

Combine eggs, salt, black pepper, and onion powder in a bowl. Whisk well, and coat both sides of chicken in egg mixture.

Dredge both sides of the chicken in bread crumb mixture.

Heat a large pan over medium heat. Add oil until shimmering. Add chicken slices to the oil, working in batches if necessary, to not overcrowd the pan.

Cook 3 minutes per side until golden brown, or until chicken reaches an internal temperature of 165 degrees.

Let chicken rest on a plate lined with paper towels. Top with a sprinkle of salt and serve.