Pound chicken breasts to about ½-inch thickness for even cooking.
Season with salt, pepper, garlic powder, and oregano.
Coat each breast in flour (shake off excess).
Dip into beaten eggs.
Dredge in breadcrumbs mixed with Parmesan cheese until fully coated.
Heat oil in a skillet over medium-high heat.
Fry chicken 3–4 minutes per side until golden brown and crispy.
Place on paper towels to drain excess oil.
