Directions
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Step 1
Break Egg (3) into a bowl and beat them well. Then add Salt (1 pinch) and squeeze a small amount of Lemon (1) into the eggs.
Step 2
Add a small amount of salt to both sides of Boneless, Skinless Chicken Breast (1).
Step 3
Immerse the chicken into the bowl with eggs and turn it over using a fork.
Step 4
Pour Breadcrumbs (to taste) on a flat tray which has baking paper over the top.
Step 5
Place each fillet on top of the bread crumbs and batter the bread crumbs on well. Turn over and repeat.
Step 6
Heat up some Sunflower Oil (to taste) in the pan on medium heat. Once it’s nice and hot, cook the chicken cutlets one side at a time.
Step 7
Make a simple salad with Lettuce (to taste), adding some salt, Distilled White Vinegar (to taste) and Extra-Virgin Olive Oil (to taste). Mix well and then place it on the side of a plate.
Step 8
Dice the Tomato (to taste) and cut the Artichoke (to taste) in half and place them on top of the salad.
Step 9
Place the chicken cutlets next to the salad and enjoy!
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