Place each chicken piece between two sheets of plastic foil and pound with a meat hammer until flat.
In a large frying pan, add 1 tbs oil over medium, low heat add the shallot and fry for around 2 minutes, or until soft. Transfer the shallot to a bowl with the parsley, thyme,
breadcrumbs and rosemary.
Season well then set aside.
Whisk the egg yolk with 1/2 tbs oil and set aside. Add the remaining oil to the pan over medium heat and fry the chicken for around 3 minutes per side.
Transfer the chicken to an oven-proof dish.
Combine the egg mixture with the breadcrumbs mixture and pile this on top of the chicken breast (around 6 mm thick layer).
Place on a previously pre-heated oven at 180°C for 5 minutes or until the crumb mixture is golden brown. Serve immediately.