Butterfly chicken breast: split horizontally, stop before cutting all the way through, and unfold it like a book. Pound the chicken to an equal thickness of 1/4 and 1/2 inch using a meat mallet and season with salt and pepper
Combine the egg and oil by whisking them together. Take off any excess flour after coating the chicken. Then use the beaten egg to cover it. Add panko pressing it into the chicken to ensure good adhesion.