Place the flour in a shallow bowl, the egg in a second shallow bowl and the bread crumbs, tossed with Parmesan and herbs, in a third bowl.
Place the chicken fillets on a sheet of cling wrap, sprinkle in the salt and pepper evenly, cover with another sheet of cling wrap then pound with a kitchen mallet until of uniform thickness.
Dredge each fillet in flour, dip in egg then coat with breadcrumbs.
Heat enough cooking oil in a frying pan to reach a depth of at least an inch and a half.
Over medium-low heat (so as not to burn the cheese-laden breadcrumbs), fry the chicken fillets until golden and crisp, two to three minutes per side.
Serve your herb and Parmesan chicken schnitzel while hot.