Cut chicken breasts in half lengthways. Flatten each piece of chicken to a thickness of 1cm between sheets of plastic wrap.
In a medium bowl combine Edgell Instant Mash (dry flakes) and parmesan cheese. Coat chicken lightly with seasoned flour, dip into beaten egg and then place into combined Instant Mash and parmesan cheese, pressing coating firmly onto chicken. Refrigerate until required.
Pour enough oil to a 1cm depth into a frying pan and heat. Add chicken and cook for 3-4 minutes on each side. Serve with salad.