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.
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.
Pour 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 (to taste) 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) and Extra-Virgin Olive Oil (to taste). Mix well and then place it on the side of a plate.
Dice the Tomato (to taste) and cut the Artichoke (to taste) in half and place them on top of the salad.
Place the chicken cutlets next to the salad and enjoy!