Butterfly the breast fillets by making a slit across the flesh and pat dry using a paper towel. Line up three bowls.

1^st bowl – Sift the flour into bowl. Coat the chicken, ensuring all the sides are covered, dust off any excess flour.

2^nd bowl mix the egg, milk, coriander, cumin, thyme, garlic powder and salt. Dip the flour coated chicken into the wet mixture.

3^rd bowl, pour the bread crumbs and  gently coat the wet fillets in this mixture.

Put the fillets on a plate, cling wrap and allow to rest for about 15min. In the meantime heat the oven medium to high heat.

Heat the oil in a large pan and fry the fillets over medium heat 5 min per side, immediately transfer to the hot oven for 20 min.

Rest for 2-3min before cutting. Serve with salad or a baked potato.