Start by pounding the chicken breast very thin (about 1/4 inch or 1/2 cm). I put the chicken in a plastic bag while pounding to make clean up easier.

But the breadcrumbs, garlic powder, and salt in a small, wide bowl and mix well.

In another small, wide bowl, melt the 50 grams (1/4 cup) butter.

Heat the 2 tablespoons butter in a wide skillet.

Dip each chicken breast first in the melted butter, then in the breadcrumb mixture. Cook until lightly browned, flip over, and cook until chicken is no longer pink in the center (about 10 minutes total).

Salt to taste. Enjoy!