· 2 whole boneless, skinless chicken breasts (about 2 pounds)
· Coarse salt and freshly ground black pepper
· 3/4 cup all-purpose flour
· 2 large eggs
· 2 tablespoons rosemary (as much or as little as you like)
· 1/4 cup milk
· About 1 1/2 cups dried bread crumbs
· Olive oil, for frying
Cut the breasts into halves, and trim away any fat. Lay the chicken pieces out on plastic wrap, cover with another sheet of plastic, and pound to about 1/3 inch thick.
Season the chicken with salt and pepper. Put the flour in a shallow dish; beat the eggs and milk in the second; and put the bread crumbs and rosemary in the third. Dredge the chicken pieces in the flour and shake them to remove any excess flour. Then dip in the egg wash and then coat the chicken in the crumbs, pressing well to get a good coating.
Set a large skillet over medium-high heat and fill with about 1/3 inch oil. Heat until the oil is shimmering. Fry the chicken 2 pieces at a time until golden brown on each side. When they are cooked place them on a paper towel covered platter.