Flatten the chicken breasts with a mallet.

Season on both sides with salt and pepper. Set Aside.

Spread the flour out in a layer in a flat dish

Beat the eggs and pour them into a second flat dish.

Whisk together the sesame seeds, panko, and rosemary, then transfer to a third flat dish.

Place a layer of paper towels by the stove, safely away from any open flame.

Heat the oil in a large skillet.

Coat each breast in flour. Then in the egg, then in the sesame/panko/rosemary mix.

Place in the pan and cook on both sides.

Pat off excess oil, plate, and serve.