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1. Place each chicken breast between plastic wrap and pound with a meat mallet to 1/4-inch thickness. Cut each flattened breast in half; set aside.
2. Place bread in the bowl fitted with the ultrablade knife and mix at speed 12 for 1 minute. Transfer to a separate bowl. Remove stems from the thyme. Add herbs to the Prep&Cook bowl and mix at speed 12 for 20 seconds. Return bread to the bowl with Parmesan cheese. Scrape down the sides of the bowl. Mix at speed 12 for 20 seconds. Transfer to a separate bowl.
3. In a shallow bowl, whisk the egg and milk. Coat the chicken in flour, egg mixture and herb breadcrumbs.
4. Heat about 2 Tbsp. oil in a large frying pan over medium heat. Cook the chicken in batches for 1-2 minutes on each side or until golden. Keep warm while cooking remaining chicken.