Gently pound the chicken tenderloin, just enough to flatten down so it is uniform. One smack should do. Season the chicken tenderloin with a good pinch of sea salt and black pepper on each side.
Whisk together the egg and milk.
Dredge the fillets first in flour making sure to shake off all the excess. Dip them in the egg then dredge them in the bread crumbs making sure they are coated evenly on both sides.
Heat the oil in a large cast iron pan. Add a couple of the fillets ( do not overcrowd the pan ) and sear for a couple of minutes on each side until nice and golden.