Pound chicken with meat tenderizer. Season both sides with salt and pepper. Set up coating trays – one with flour, one with eggs, and one with Panko and Parmesan. Dredge chicken in that order. Heat butter and oil in cast iron skillet over medium-high heat. Fry chicken in batches. Do not overlap chicken pieces. Fry 3-4 minutes each side and set on plate with paper towel to absorb excess grease.
This reminds me so much of both of my grandmothers’ quick lunches growing up. I just love this recipe as do my boys.