Make the Herb Butter (optional)

In a small bowl, mix the softened butter with minced garlic, red pepper flakes, and Italian seasoning until well combined. Refrigerate the butter until it is cold and set.

Prepare the chicken

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness, about ¼ inch, using a meat mallet or rolling pin.

Set up a breading station

1. In a shallow dish, combine the flour with black pepper, salt, and cayenne powder.
2. In a second shallow dish, whisk together the eggs with a pinch of ground black pepper, salt, and cayenne powder.
3. In a third shallow dish, mix the breadcrumbs with a pinch of black pepper, salt, and cayenne powder.

Bread the chicken

Dredge each piece of flattened chicken breast in the flour mixture (dish one), shaking off any excess. Dip the floured chicken into the egg mixture (dish two), ensuring it’s fully coated. Press the chicken into the breadcrumb mixture (dish three), coating both sides evenly. Set aside and repeat with any remaining chicken.

Fry the chicken

1. Heat the butter and oil over medium heat in a large skillet.
2. Once hot, add the breaded chicken breasts. Pan fry, 3-4 minutes per side, or until cooked through. Transfer the fried chicken to a paper towel-lined plate. Serve alongside the herb butter, and enjoy!