Cut the chicken fillets into the thinnest, flattest pieces possible. The fillets should be as thin as possible, no thicker than one or one and a half centimeters. Season the chicken fillets on both sides with salt and pepper.

Whisk the egg and cheese together in a bowl. If the mixture is too thick, add a splash of milk. Place the flour in the second bowl.

Add oil to a pan and heat over medium heat. First, coat the chicken fillets in flour, then coat them with the egg and cheese mixture, and then place them directly into the pan.

Fry the chicken fillets over medium heat for about four to five minutes. Then carefully turn them over and fry the other side for about four minutes as well. The piccata is done when it reaches an internal temperature of 74°C.

Remove the chicken breast piccata from the pan. If desired, slice it into thin strips with a sharp knife and serve with your choice of side dishes.