| In a medium bowl, combine chicken broth and salt for the brine. Pound each chicken breast to about 1/2" thick. Add chicken to brine. Cover and chill for 2-3 hours. Remove the chicken from the brine and dry off with paper towels to remove excess liquid. Pour flour onto a plate. Beat eggs in a shallow bowl. Combine breadcrumbs, Parmesan, salt and pepper in another shallow bowl. To bread the chicken, first coat with flour, then egg, and then the Parmesan mixture. In a large skillet, add enough oil to cover the bottom and heat over medium until hot. Brown each chicken breast in the oil 4-5 min per side or until brown and no longer pink. | 
