Beat the eggs with the salt and pepper and prepare 3 bowls: one with the egg, one with the flour and one with the breadcrumbs. Coat the chicken in the flour, then in the egg and lastly in the breadcrumbs. Heat the sugar in a pan with 3 spoonfuls of vinegar, add the pineapple in wedges and leave to cook for 3-4 minutes over a high heat, allowing the vinegar to evaporate and obtaining a syrupy sauce. Place the butter and 4 spoonfuls of oil in a pan, heat thoroughly and add the chicken breasts. Sauté both sides over a medium heat until cooked through (5-6 minutes), ensuring it does not brown too much. Remove from the pan, dry on kitchen paper and place on plates. Salt to taste and garnish with the caramelised pineapple.