1 Put each breast between 2 sheets of clingfilm and flatten, using a rolling pin.
2 Place flour in a shallow bowl. Lightly beat the egg and milk in another bowl. Mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour, then in egg and breadcrumbs.
3 Heat the butter and olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 minutes on each side, pressing it down, until golden brown and cooked through. Cut each piece of chicken into 3 or 4 strips to serve.