Breaded Chicken

I put some special crumbs with the usual breaded chicken just to give a little twist.

Chicken

Bread Crumbs

Lemon to garnish

Salt and Pepper

Instruction:

1. Dredging the meat in the flour (salt and pepper the meat to taste before coating it with the flour) coating both sides and shaking off any excess.
2. Then put the floured meat into an egg wash with the other hand. An egg wash is just a couple of eggs beaten in a bowl, to which you can add a little water, a teaspoon at a time, so it won't be too thick
3. Lay the egg-coated meat into a plate of breadcrumbs and use your dry hand to pat the crumbs onto the meat
4. You can coat the meat in the breadcrumbs twice if you prefer -- it makes for a thicker crust
5. Place the breaded item on a plate covered with waxed paper
6. Refrigerate for approximately 20 minutes before frying (this helps the coating adhere better).