Ingredients (4 servings):
600g chicken escalopes
2 eggs
150 g breadcrumbs
100 g flour
Oil
Salt
Lemon
Preparation:
Beat the eggs with a fork and put them in a plate.
Put the flour in a plate.
Put the breadcrumbs in a plate.
Divide the chicken escalopes in the middle to make them thinner.
Salt the escalopes on both sides.
Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs.
Heat the oil in a large pan and fry the escalopes until golden brown on both sides.
Remove, and drain on kitchen paper.
Serve with sliced lemon.