Crispy Breaded Chicken (strips)

This is from America's Test Kitchen and is an AWESOME recipe that Jared & Jessica enjoyed their last week in Wymount. I use it to make chicken parmesan or just plain chicken strips.

1 cup flour (white or wheat)
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
3/4 cup vegetable oil (I just eyeball the amount)

Pound the chicken to 1/2-inch thickness. Season with salt and pepper.

Dredge in the flour, then dip into the egg, then coat with the breadcrumbs (use three separate dishes to hold the flour, egg, and breadcrumbs)

Heat the oil on medium-high heat until *just* smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes. Note: the chicken should sizzle when it hits the oil. And don't overcrowd the pan or it won't be as cripsy.

Drain on paper towels. For chicken parmesan, place in baking pan and spread with tomato sauce and cheese (swiss or mozzarella). Place in oven at 450 degrees for 5-10 minutes, until cheese is melted and browned. Serve over pasta.