Japanese panko bread crumbs are a great alternative to the regular bread crumbs they fry up very light and crispy. Use which ever you have on hand or prefer. Also, if you want a less fat version, you can certainly bake the chicken breasts instead of frying them! Also, try putting this awesome crispy chicken parmesan in a sandwich!
Pat the chicken dry and cut in half, lengthwise. Pound the chicken breasts into thinner, evenly thick pieces. Season with salt and pepper.
In medium bowl, mix together the breadcrumbs and parmesan cheese. In another bowl, beat the eggs and set aside.
Dip each piece of chicken in egg and then dredge it in the breadcrumb/cheese mixture. Shake off any excess bread crumb coating. Repeat with the remaining pieces of chicken.
In large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat. After oil is heated, add the chicken. Cook for about 3 minutes on each side, or until the chicken is golden and cooked through. Fry in batches if needed to keep from crowding the pan.
Remove the chicken from the oil and briefly drain on paper towels. Place the chicken on a serving platter or individual plates (even better if the platter or plates are warm).
Serving Option 1: Top the cooked chicken with hot marinara sauce, mozzarella cheese and garnish with parsley. Serve warm.
Serving Option 2 (oven method): If you want to have the cheese more hot and bubbly, you can bake the chicken in a preheated 350°F oven for about 5 minutes before serving. Top the chicken with the sauce and mozzarella cheese and then put in the oven for 5 minutes or until the cheese is melted. Garnish with parsley and serve warm.