Lay out the three shallow bowls, in the first combine the flour and rub, in the second whisk together the egg and milk, and in the third add the breadcrumbs.
Lay out the each chicken breast and slice into even pieces. Alternately the chicken breast can be exchanged for an equivalent weight of chicken tenderloins.
One piece of chicken at a time move them from one bowl to the next covering completely. First they are dusted in the seasoned flour, then dipped in the egg, and finally covered in a coat of breadcrumbs.
If there is time place the crumbed chicken in a cooler to chill while preparing the skillet.
Heat the skillet to a medium temperature.Tip: If the skillet gets too hot the breadcrumbs can easily burn will the chicken inside doesn’t get a chance to cook.
Add the butter and olive oil and leave to melt.Tip: The combination of the two oils creates a pleasing taste and seems to reduce the burning of the butter solids.
Place the breaded/crumbed chicken in the heated skillet and cook until golden brown then turn and cook the other side. By the time it is brown the inside will also be cooked, however if in doubt check the internal temperature which should be at or over 165 degrees F (74 degrees C). Serve immediately.