Lay the chicken out on a cutting board and pat the pieces dry with a paper towel. Salt and pepper both sides of the chicken well.

Add the cracker crumbs to a dish (like a pie plate or a Tupperware, something shallow with an edge).

Add the Parmesan cheese to a second dish.

Add the eggs to a third dish and whisk them well with a fork to beat them until well incorporated.

After you've gotten everything in your bowls, put a large nonstick or cast iron skillet on the stove over medium to medium-high heat. Add the oil to the pan and let it heat while you prepare the chicken.

First dip the chicken into the Parmesan, patting it to stick and repeat on the second side of the chicken. Next dip the chicken (coated in Parmesan)  into the egg mixture on both sides.

Then finally dip the egg coated chicken into the bread crumbs, pressing the chicken into the crumbs to help them to stick.

Place the prepared chicken into the hot oil.

Repeat with remaining chicken.

Allow the chicken to cook for 5 or so minutes on one side before flipping to the next side. The coating will be a deep golden brown.

Cook the chicken until the center reaches 165 degrees F. on an instant read thermometer.

When the chicken is cooked through, remove it from the pan and place it on a plate. Let the chicken rest for 3 minutes before serving hot.