Recipe: Butterfly and lightly pound the chicken breasts between two pieces of plastic wrap. Beat lightly the egg with the cream in a bowl. Season the chicken breasts with salt and pepper and sprinkle them with the dried herbs and freshly chopped parsley. Mix the grated Parmesan with the breadcrumbs. Dredge each chicken breast in the flour, dip them in the egg mixture and press them in the breadcrumbs on both sides until they are completely covered with breading. Let the breaded chicken parmesans stay refrigerated for about 30 minutes before frying them. If you fry them right away, the breading may detach and form big bubbles. Heat the oil in a large heavy skillet and fry each chicken parmesan on both sides until golden brown at medium heat. Transfer them over tissue paper to remove the excess oil. Arrange the chicken parmesans in a baking dish. Put a tablespoon of tomato sauce under each one and the rest on top. Sprinkle with mozzarella cheese (or provolone) and bake until the cheese is hot and bubbly.