Hi Sunshine.

1. Good on you!
2. Nah, I'm not going to do step form, just wanted to say good on you.

A thick chicken breast takes quite a long long time to cook, so slice most of the way through and fold open like a butterfly cut, or just make it two pieces (or into strips).

You will need three separate bowls:
1. flour
2. egg wash (an egg and some milk beaten together)
3. crumbs (you can add things like dried parsley or onion flakes, etc). Try different crumbs, there are several different types available, some are really light and almost fluffy when cooked (Japanese style I think).
Coat the chicken pieces one at a time in the flour, dust off excess, then coat in egg mix. Lastly, in the crumbs, press the chicken into the crumbs to make sure they stick on well. Make sure that the coating of each bowl goes on the whole piece of chicken.

In a frypan, heat some oil, enough to shallow fry. The oil is ready when you drop some breadcrumb and egg (some of what builds up on your fingers as you crumb) and is sizzles and starts to fry straightaway. If you put things to cook in oil that is not hot enough, that's when the food soaks up the oil before cooking.

Add chicken pieces carefully, and cook until cooked through. If the oil is too hot, the crumbs will go dark before the chicken is cooked all the way. Drain on absorbent paper.