Pat the boneless chicken breast dry using a kitchen towel. Pound the chicken breast until it is ¼ inch thick. Season the chicken with salt and black pepper.
In a deep bowl, crack eggs. Season with salt and black pepper and whisk. Set the bowl aside.
In another deep dish, add all-purpose flour and set it aside too.
In another deep dish, add dry breadcrumbs, grated parmesan cheese, garlic powder, paprika powder, salt, black pepper, dried sage, dried rosemary, dried thyme, dried oregano, and mix well so that everything is well combined.
Set the three bowls in a line to create a workstation.
Take a chicken breast piece and dip it in all-purpose flour. Shake it to get rid of excess flour.
Now dip this piece in the egg wash.
Now dip the piece in the breadcrumb mixture to thoroughly coat the crumbs.
In a large saucepan, heat olive oil.
Once the oil heats up, place the breaded chicken piece carefully.
Cook it for about 3 to 4 minutes or until it gets a golden color.
Flip the chicken piece and let it cook for 3 minutes on the other side as well.
Once golden brown, take the chicken out of the pan and onto a serving dish.
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