• Boneless chicken breast1 piece (300g)
• Salt and pepperto taste
• All-purpose flour (bread flour recommended)1+ tbsp
• Egg (1 large egg)1
• Oil2-3 tbsp
• ★Ketchup or sauceas desired

1. 1

   Slice the chicken breast into about 10 thin cutlets and flatten to an even thickness.

2. 2

   Season the meat with salt and pepper, place it in a plastic bag with 1+ tbsp of flour, and coat evenly.

3. 3

   Crack 1 egg into a bowl and beat well until the white is smooth. Coat both sides of the meat thoroughly with the egg mixture.

4. 4

   Heat 2-3 tbsp of oil in a frying pan over medium heat. Add the egg-coated meat and reduce heat slightly to cook.

5. 5

   If there is leftover egg mixture, drizzle it over the meat while cooking (the appearance may vary slightly, but it's fine).

6. 6

   Once golden brown, flip the meat and reduce heat to low. Cover with a lid for a fluffy finish.

7. 7

   Once the other side is golden brown, it's done. Serve with ketchup or your favorite sauce.

Covering with a lid makes the result fluffier and also saves cooking time. Using more oil will give you an even fluffier texture.

• Calories260 kcal
• Protein29 g
• Fat14 g
• Carbs7 g
• Sodium0.6 g