Place a chicken fillet in between two pieces of plastic wrap or slip into a large plastic bag. Determine the thinnest part of the chicken, as thin as you want to go. Pound evenly with a mallet or a heavy, smooth bottomed frying pan until it is an even thickness. Repeat with the remaining chicken pieces.

Toss together the panko breadcrumbs (or almond meal), herbs and parmesan cheese on a plate or shallow bowl. Place the beaten eggs in a shallow bowl. Unwrap the chicken and hold the piece in one hand (let’s say your left hand) and dip into the beaten eggs. Shake of excess egg and gently lay in the pile of crumbs. With your clean hand (or right hand) scoop the crumbs on top and press in gently. Flip over, scoop and press in the crumbs again. Spread the crumbed-chicken out on a baking sheet.

To Bake
Preheat the oven to 400. Just before placing in the oven, drizzle the olive oil on a plate. Dip the chicken on each side, so it is barely kissed with the oil. Alternatively, if you have an olive oil mister, simply spray it on both sides.

Bake in the oven for 12-16 minutes. Flip over half way through baking to ensure an even golden color. Press gently into the center of the chicken, it will be firm to the touch, but not rock hard.

To Pan Fry
For a small batch pan frying is sometimes easier. Place a cast-iron or heavy bottomed skillet over medium heat. Drizzle in just over half of the olive oil and add in the breasts. Make sure the breasts are not overlapping and each has a bit of space between them. Sear for 5-7 minutes until the crust is golden. Flip over and sear on the other side for 5-7 minutes.

If your chicken is thick and not cooking through fast enough on the second side, try reducing the heat and even covering the pan. It will feel firm, but not hard to the touch.

If you are concerned about the chicken’s temperature, either check it with a thermometer or slice into the center. The juices will run clear and the center will no longer be pink.