Simple pan-fried breaded chicken breast coated in flour.
150 gChicken breasts
1 eggChicken eggs
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0.5 cupFlour
To tasteSalt
To tasteBlack Pepper
Pat the chicken breasts dry, then season both sides with salt and black pepper.
Place the flour on a plate. Beat the egg in a shallow bowl. Dredge the chicken in flour, dip in the beaten egg, then coat again in flour, shaking off any excess.
Heat the vegetable oil in a skillet over medium heat. Add the coated chicken breasts and cook until golden brown and cooked through, about 5–6 minutes per side.
Transfer the chicken to a plate and let rest for a few minutes before serving.