Open up the chicken breasts, then, using a sharp knife or scissors, cut them into thick strips the size of fat thumbs. Dip the chicken in flour, then the egg, then dredge in the crumbs.
Warm a nut of butter and about 2 tbsp olive oil in a large frying pan over a medium-low heat. Once the butter is foaming gently, lay the chicken in the pan.
Fry for a good few minutes until a golden crust has formed on one side, then turn and cook the other side. I sometimes add a bit more butter to the pan if it looks dry.
Serve hot, with peperonata, marinated aubergines and bread rolls.