Breaded Chicken Fillet

Cut the chicken breast fillet into slices about 1-2 cm thick. You can also pound it flat to make it thinner.

Peel and finely chop the garlic or press it.

Season the chicken slices generously on both sides with salt, pepper, paprika powder, and the chopped garlic. Rub the spices in well.

Prepare the breading station: Set up three deep plates or bowls. Fill one bowl with flour, another with the beaten eggs, and the third with the breadcrumbs.

Take a chicken slice and first dredge it in flour, so it's completely covered. Lightly tap off any excess flour.

Then dip the floured chicken slice into the beaten eggs, letting any excess drip off here too.

Finally, thoroughly coat the chicken in the breadcrumbs. Lightly press the crumbs on so they stick well and the chicken is fully breaded.

Place the finished breaded chicken slices on a plate or baking sheet until all are prepared.

Heat the frying oil in a large pan over medium to high heat. The temperature should reach about 175°C (350°F). You can test if the oil is hot enough by dropping a small amount of water into it: If it sizzles, it's ready.

Carefully place the breaded chicken slices into the hot oil. Be careful not to overcrowd the pan so the temperature remains stable and the chicken fries evenly. Fry it in batches if necessary.

Fry the chicken for about 3-5 minutes per side until it's golden brown and crispy and has reached an internal temperature of 74°C (165°F). Flip it once halfway through cooking.

Remove the finished chicken from the pan and let it drain on paper towels to remove excess oil.

Serve the crispy breaded chicken immediately. It tastes great with a fresh salad, creamy potato salad, or simply with lemon wedges.