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1
Preheat the oven to 350 degrees F.
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2
To make bread crumbs: Tear the bread into pieces.
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3
Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread.
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4
(Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.)
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5
Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
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6
Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
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7
With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap.
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8
Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper.
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9
Dip each strip into the flour, then shake off the excess.
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10
Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
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11
Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat.
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12
Lay on a piece of waxedpaper.
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13
Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering.
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14
Lay 2 or 3 chicken strips at a time in the pan.
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15
Cook the chicken without turning until golden brown, about 2 minutes.
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16
Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more.
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17
Repeat with the remaining 2 breasts.
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18
Transfer chicken to a paper towel-lined plate to drain.
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19
Serve.
