Pat the chicken breast dry with paper towels. Slice the breast horizontally to make two thin cutlets (or pound gently between plastic wrap to about 1/2 inch thickness). This helps the chicken cook quickly and evenly for a child.

Set up breading station

Place the flour in a shallow dish and season with 1/8 tsp salt and a pinch of pepper. In a second shallow dish, crack and whisk the egg with the milk. In a third dish mix the breadcrumbs with the shredded cheddar cheese.

Bread the chicken

Lightly dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the egg wash to coat, then press both sides into the breadcrumb-cheese mixture until evenly coated. Set on a plate while you heat the pan.

Cook the chicken

Heat a nonstick skillet over medium heat. Add 1 tsp olive oil and 1 tbs butter. When the butter foams, add the breaded cutlets. Cook 3-4 minutes per side, gently pressing so the crust makes contact with the pan, until golden brown and internal temperature reaches 165°F (74°C). For very thin cutlets check after 3 minutes per side.

Rest

Transfer chicken to a plate and let rest 2 minutes. This keeps juices in and makes it easier to cut for a child.

Vegetable Side

While the chicken cooks, place the baby carrots in a microwave-safe bowl with 2 tablespoons water. Cover loosely and microwave on high for 2-3 minutes until tender but not mushy. Drain any water. Toss carrots with 1 tsp butter, 1/2 tsp honey and 1/8 tsp salt. Stir gently to coat.

Dip / Finish

Serve the chicken cut into kid-friendly strips alongside the warmed carrots. Provide 2 tablespoons ketchup and 2 tablespoons Greek yogurt or mild ranch for dipping as desired.