Remove the tenderloin from the breast. Flatten the breast with either a mallet or the flat side of a large knife.

Then lightly dust the breast with plain flour (we usually do this by shaking them inside a plastic bag).

Crack the three eggs into a large bowl, and lightly beat with a fork. Empty the breadcrumbs onto a plate.

Heat the butter and a large dollop of olive oil up in a large frypan.

Dip the breast first into the egg and then into the breadcrumbs so that you have a consistent coating on both sides. And cook in the frypan, frying both sides until the chicken is cooked through.

Pair with your favourite veggies, and you are good to go.