On a dinner plate, beat the egg white with 2 tablespoons milk or water. On a second plate combine the Parmesan, breadcrumbs (optional) and Greek Girls Seasoning.
Dip each breast in the egg mixture, then dredge both sides in the Parmesan mixture. Press gently to ensure both sides are completely covered.
In a large skillet, heat 1 tablespoon each of butter and olive oil over medium-low heat. Cook 2 breasts at a time, for about 4 minutes per side, until browned and cooked through. Remove the first batch from the pan, add more butter and oil and repeat with the remaining chicken breasts.
