Unfortunately, I don't recommend it. Due to their thinness, these chicken breasts cook incredibly quickly. When pan-frying, the breading won't have enough time to achieve that desirable golden brown color before the chicken is fully cooked. This will result in undercooked breading or overcooked (tough) chicken. Additionally, thinner cuts often result in an excessive amount of breading, which can overshadow the chicken itself. Finally, pounding the chicken not only tenderizes the meat by breaking down its fibers but also ensures a consistent thickness for uniform cooking.