Chicken Cutlet

Ingredients
1/2 cup flour
3 boneless chicken .
1 egg,
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
1.1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspn salt
1/8 teaspn pepper
2 tablespoons milk
2 to 3 tablespoons olive oil for fry.

How To Make??

Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)
 Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.
Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.
 Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.
 Dip both sides of the floured cutlet in the egg mixture.