Beat the egg, stock granules, maggi and seasoning. Cut each chicken breast in half lengthways, lightly pound and dip into the egg mixture. Set aside for 1 hour.
Combine flour and breadcrumbs. Coat each chicken piece in the mixture. Heat the oil and fry the cutlets on both sides until golden brown.
Place one slice pineapple on each cutlet, cover with a slice of cheese and sprinkle with fresh parsley. Cover the pan and cook until the cheese melts and the chicken is no longer pink in the centre.