Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until they are about 1/8 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning.

In a bowl, combine the flour with the salt and pepper. In another bowl, whisk together the eggs with the milk and 1 teaspoon Creole seasoning. In a third bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil and the remaining 1 teaspoon Creole seasoning.

Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.

Heat the remaining 6 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and sauté (working in batches as necessary) until golden brown, for about 2 1/2 minutes on each side.

To serve, arrange the paneed chicken with the Braised Kale and Creamed Garlic Potatoes on 4 dinner plates.