Make three stations (a rectangular shallow dish/Tupperware container). One station will be flour; the second will be the eggs and the third will be the panko.

Add salt and pepper to the flour mixtur

Beat the eggs

Add a handful of parmigiano reggiano to the panko.

Wrap each chicken breast in saran wrap or place in a ziplock bag and gently pound both sides with the flat side of a meat tenderizer

Dredge each side of the breast in the flour, shaking off excess flour.

Next dip each side of the breast in the eggs

Then cover each side of the breast with panko mixture

In a large skillet heat canola oil. Use just enough oil to cover one side of the chicken breast. The entire chicken breast should not be submerged in oil. You will know when the oil is hot enough when you sprinkle a little water in the pan and it sizzles.