Take the chicken breasts and cut transversely with a knife, making each one two breasts the same size, but thinner.

Apply a film on the bench. Set up a chicken breast, with another piece of film cover and gently tap it with something heavy (even with a coffee pot) to come to spread. Turn on the other side and repeat. Repeat for all breasts. Season.

In a shallow bowl, beat eggs in another place flour. In the third mix the bread crumbs, cheese, parsley, salt and freshly ground pepper and two tablespoons of olive oil. Mix well.

Build a production line by placing first in line the pan with flour, eggs and second third of the mix of ships' biscuits. Take one by one and spend the breasts first in flour, then the egg and finally the bread crumbs. Make sure each time that both sides are well covered by any material.

Fry in hot oil until you get a nice dark golden and crispy. Place on paper towel to remove excess oil.