One at a time, place each chicken breast in a plastic ziplock bag. Using the smooth side of a meat hammer, pound the chicken until it is 1/4 inch thick. Repeat until all the chicken is pounded. Liberally season the chicken with salt and pepper. Set aside.
Using three wide, flat bowls or casserole dishes, make your drenching station. Place flour, salt, and pepper in one and mix. Place eggs in the next one and beat. Pour breadcrumbs in the last bowl or dish.
Use one hand to place one chicken breast into the flour and shake off excess. Then place that chicken breast into the eggs, making sure both sides are covered and shake off excess. Lastly, place the chicken breast in the breadcrumbs so both sides are covered and shake off excess. Repeat until all chicken breasts are breaded and place on a plate.
Heat large, heavy skillet over medium high heat. Once heated, add olive oil and butter.
Doing in batches so the pan doesn't crowd, at chicken. Let the chicken brown, about 2 minutes per side. Remove to a sheet pan.
Once all the chicken is browned, place the sheet pan in the preheated oven for 10 minutes. Remove from oven.
Spicy Tomato Peach Salad
In a medium mixing bowl, whisk together hot chili oil, olive oil, lemon zest, and lemon juice. Mix in frisee lettuce, peach, tomato, and capers. Taste to season with salt and pepper. Place on top of chicken.
This step is completely optional but easy to do and the extra step is worth it. Fill the bottom of a small skillet with olive oil, until the bottom is completely covered with oil. Get the oil very hot by heating it over medium high heat. Just as it begins to smoke, at strips of the prosciutto. It only takes about 30 second for the prosciutto to get crispy then remove from heat.