- Chicken breast - 2 pieces
- Cornstarch or flour - 1 cup
- Egg - 1 piece
- Bread crumbs - 1 cup
- Lemon - 1 piece (for garnish)
- Canola oil (or rapeseed oil) - 1/2 Cups (for frying)
1. Cut chicken breast into desired "fingers". The smaller the pieces - the faster they will be fried. 2. Prepare three bowls: one - with corn flour or starch, the second - with the beaten egg, the third - with bread crumbs. 3. Dip each piece into flour, then into egg and crumbs and bake in a well-heated frying pan with butter until golden. The oil should be with the thickness of the fingers. Put the finished pieces on a paper towel to get rid of the remaining oil. 4. At will (if the pieces were large enough), cut the fillets into smaller pieces. Serve with lemon, rice or vegetables. Bon Appetit!
Servings: 2