Cut your chicken breasts in half to create 6 thinner chicken breasts. Pound them down to 1/4 inch thickness.
Beat the eggs in a shallow bowl. Combine the flours, onion powder, garlic powder, salt, and pepper in another shallow bowl and mix well.
Heat 1 tbsp ghee and 1 tbsp olive oil in a non stick pan over medium heat. Dip each piece of chicken into the egg, then into the flour mixture to coat, then place it into the pan. Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes. If you notice them getting too browned, turn down the heat a bit. Remove the chicken to a plate, and add the remaining tbsp of ghee and olive oil to the pan. Repeat the process with the remaining 3 chicken cutlets.
When they are all done, serve as-is, or with ranch, ketchup, or gravy! Enjoy!