Butterfly your chicken breast and then pound until very thin. You can buy them already as scallopini, but you pay a premium. I find it much easier to slice if the breast is slightly frozen...but if that is too time consuming for you, make sure the breast is dry so it doesn't slip and slide while you have a sharp knife in your hand. Crack eggs in a shallow dish and scramble with a fork. Add a pinch of salt and a pinch of pepper and a bit of milk. Let's say 2 eggs to about a tablespoon of milk. In another shallow dish, pour in bread crumbs with grated parmesan cheese. The ratio is about 2/3 bread crumbs and 1/3 cheese. Dip the chicken breast into the egg, then into the bread crumbs. Pan fry in a large skillet using olive oil. Don't let the chicken swim in the oil, but put enough to ensure the chicken doesn't stick. You will have to add more olive oil as you go.