Step 1) Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick.
Step 2) Lightly beat egg in a shallow bowl; set aside. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl.
Step 3) Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
Step 4) Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.