into a bowl and beat them well. Then add
Salt (1 pinch)
and squeeze a small amount of
Lemon Juice (1)
into the eggs.
Add a small amount of salt to both sides of
Boneless, Skinless Chicken Breast (1)
Immerse the chicken into the bowl with eggs and turn it over using a fork.
Breadcrumbs (to taste)
on a flat tray which has baking paper over the top.
Place each fillet on top of the bread crumbs and batter the bread crumbs on well. Turn over and repeat.
Heat up some
Sunflower Oil (as needed)
in the pan on medium heat. Once it’s nice and hot, cook the chicken cutlets one side at a time.
Make a simple salad with
Lettuce (to taste)
, adding some salt,
Distilled White Vinegar (to taste)
Extra-Virgin Olive Oil (as needed)
. Mix well and then place it on the side of a plate.
Tomatoes (to taste)
and cut the
Artichokes (to taste)
in half and place them on top of the salad.
Place the chicken cutlets next to the salad and enjoy!