Beat the egg with a fork. Put it in a soup plate.

In a second soup plate mix the cheese, herbs and breadcrumbs.

In the third soup plate spread the flower.

Cut the chicken vertical (that way you get a thin filet).

Place the chicken breast between two plastic sheets and flatten it with a special meat hammer (or rolling pin if you haven't got a meat hammer)

Then take the meat and push it in the flour (beat of the excess) then take it through the egg plate and press the flesh in the breadcrumb cheese mixture.

Heat the oil in a pan and bake the chicken crispy and cone (about 5 minutes).

Great with baked potatoes, pasta or cut them in small strips and add them to a salad.