Soak your chicken breasts in salt water for a couple of hours prior to preparation. This is optional, but it will make the end results very tender and juicy.
Step2
In a plastic bag, add about 8 Ritz crackers per chicken breast. Seal the bag, leaving some air remaining. Using a coffee cup or a rolling pin (or whatever else you can find), smash the crackers until they are all crumbs.
Step3
Open the plastic bag and add slightly less parmesan cheese than there are cracker crumbs. If you like a little bit of spice in your life, like I do, add a few pinches of cayenne pepper as well. Seal the bag, leaving a lot of air in it this time, and shake well until everything is mixed together nicely.
Step4
Set the bag aside and grab your chicken. Place the breasts onto a sheet of cling wrap. Place another sheet of cling wrap over the top. This will keep the splatter to a minimum. Then, using the flat side of the meat tenderizing mallet, pound the breasts flat until they're only about a quarter inch thick. Then you'll want to cut each in half so you'll have several small chicken pieces.
Step5
Put your egg and/or milk into a small bowl and the coating into another small bowl next to it. Dunk each chicken piece (one at a time) into the egg and/or milk first so that the coating will stick to it. Then place the pieces into the coating bowl and press firmly on each side to get the coating to stick well.
Step6
In a large skillet, add two tablespoons of olive oil or butter or margarine. Place the coated chicken breasts in the skillet and cook over medium heat. Because they're so thin, they'll only need to cook for about five minutes per side at the most. You'll know when to turn them when the coating turns golden brown.
Step7
Serve with a rice dish and some green vegetables and enjoy!
Novice 
