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In wide shallow bowl whisk eggs with garlic, set aside. Cut chicken breasts in half horizontally to make 4 cutlets. Cover with wax or parchment paper and pound with meat mallet until around 3/4” thick. Place breadcrumbs in a large bowl. In another wide shallow bowl put flour. Set up your dredging station: flour, then egg, then crumbs. Salt and pepper both sides of chicken then coat evenly with flour. Coat evenly with egg then press into breadcrumbs. Put on clean plate; continue with each cutlet. Put plate of chicken in fridge for 15 minutes to set the crumbs. Fill a skillet with 1” oil and fry each cutlet 2-3 minutes a side, until golden and crispy. Let rest for 5 minutes, then serve. These make excellent sandwiches! Also can serve with lemon slices and new potatoes, like Wiener schnitzel. This recipe from the Garlic, Olive Oil & Everything cookbook. To reheat microwave for 20 seconds, then finish off with a few minutes in toaster oven.