Place the chicken breasts on a flat working surface, cover with plastic foil and with a meat hammer pound them to 1 cm thickness. Cut each breast in two, total 4 fillets.

In a flat dish mix together the flour, coriander, salt and pepper.

In a similar dish mix the breadcrumbs with the parmesan cheese.

In a shallow dish add the eggs and whisk them with the water.

Take the fillets one by one, coat with flour, then dip inside the eggs and finally dredge in the breadcrumbs while pressing on the fillets.

Place a large saucepan on medium heat and add half the butter and half the oil. When hot add 2 of the fillets and cook for 3 minutes per side. Repeat for the other 2 fillets.