1. Beat egg in a medium mixing bowl, with a fork. Add salt and pepper. Place chicken in egg mixture and mix so all pieces become coated.

2. Place breadcrumbs on a large plate. Dip each chicken piece into the breadcrumb mixture. Turn to coat both sides, patting gently to remove excess crumbs. Place on a separate plate. Repeat until all chicken is coated.

3. Heat 2 tablespoons olive oil in a medium nonstick skillet, over medium heat.

4. Place half the chicken in the pan and cook for 3 to 4 minutes. Using tongs or a clean fork, turn chicken and cook for 3 to 4 minutes more until there is no pink when you slice into it. Remove to a serving plate. Repeat with remaining olive oil and chicken pieces.