Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.

Put flour onto a large plate. Beat eggs with salt and pepper in a shallow bowl. Have bread crumbs on a separate large plate. Dredge each chicken piece in flour, then egg, and then bread crumbs and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.

Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165°F (74°C).