Place one of the chicken breasts in between two layers of parchment paper. Using a meat mallet or rolling pin, pound the chicken into an even ½-inch thickness. Repeat with the other chicken breast. Set aside. (Note 1)
In a shallow dish, combine the breadcrumbs, Parmesan, seasonings, herbs, and salt and pepper
In another shallow dish, whisk together the egg with a splash of water.
Dip each chicken breast in the egg mixture, flipping to coat both sides. Transfer to the breadcrumb mixture, turning to even coat both sides.
Preheat a non-stick skillet over medium heat. Add the butter and oil. The pan should be well-heated so the chicken sizzles when it hits the pan.
Add the chicken and cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes until golden brown and until the internal temperature reaches 165 degrees.
Serve with slaw or a light salad or with potatoes and a vegetable for heartier appetites.
Notes
If the chicken breasts are really large and thick, slice each chicken breast horizontally through the middle to create two thinner pieces. Then, pound if necessary to create an even thickness throughout. This will yield 4 pieces total, so I recommend cooking the chicken in 2 batches.