Loosely wrap chicken breast in plastic wrap and pound them firmly, one by one, until each chicken breast is pounded to approx. 1/2 inch thick, then set aside.
Mix together flour, salt and black pepper and sprinkle onto a large plate.
Whisk egg and milk together and tip into a shallow and wide dish.
Mix together breadcrumbs, oregano and parmesan and sprinkle onto another large plate.
Coat both sides of chicken breasts with flour and pat off excess.
Dip flour-coated chicken breasts in the egg mixture.
Finish off by coating them in breadcrumbs on both sides. Pat breadcrumb mixture firmly onto chicken breast to ensure they adhere.
Heat oil in skillet on a high heat then carefully add coated chicken breasts and cook until golden
Flip over with a wide-mouthed spatula and cook the other side until equally golden. You will likely have to cook the chicken breasts in two batches. Add extra oil if needed.
Place chicken breasts on a baking tray and place in a preheated oven at 375 for approx. 10 mins.