Pre heat oven to 160C for approx 10 minuets (or whilst preparing food).
Lightly grease trays with extra virgin olive oil.
Combine milk and eggs in a large bowl and mix.
Place the plain flour in a separate large bowl.
Combine cornflake crumbs, sh redded Parmesan cheese, season all, dried basil, dried rosemary, salt and pepper in a tray. (; In the bowls and tray up in this order to make the process easier)
Cut chicken breast in halves or thirds.
Place glad wrap over top of each piece of chicken and with rolling pin pound the chicken to thin flat pieces.
When the chicken pieces are all flat you start the crumbing process.
First place the chicken in the egg and milk mixture and make sure it is completely covered.
Move the chicken to the plain flour and again make sure the chicken is covered.
Finally place the chicken in the crumb mixture and press it into the chicken (you may repeat this step for a thicker crust but I don’t believe this is needed) again try cover the whole piece of chicken is covered.
Place the chicken on the greased trays in 1 layer.
Place trays in oven for 15 minuets than turn for another 15 minuets.
Turn oven up to 200C and allow for another 10 minuets each side than check by slicing thickest piece to make sure there is no pink.