Set up 3 bowls next to the tenderised chicken fillets.
In the first, add the flour.
In the second, add the lightly beaten eggs and milk.
In the third, add the breadcrumb mixture.
Place the oil in your frying pan until it’s about ½ cm deep. Set to a low-medium heat.
Take a chicken mini fillet and coat first in the flour, then submerge it in the egg mixture, and then shaking off any excess, roll it in the breadcrumbs until fully coated.
Drop the coated chicken fillets into the pan. Swirl the pan while it’s cooking to cascade oil over the top of the escalopes.
Cook until golden on the bottom. Turn over and repeat until brown and cooked through. Serve with a squeeze of lemon, some pasta or potatoes and vegetables.