Chicken Paillard

4 boneless, skinless chicken breasts 
1 cup all-purpose flour 
4 eggs, whipped slightly with splash milk 
2 cups panko bread crumbs 
Salt and freshly ground black pepper 
2 tablespoons extra-virgin olive oil

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are.

Drain well, season with salt and set aside when done.