Crispy Breaded Chicken with Salad

In a deep plate, add the egg, a pinch of salt, a pinch of pepper and a pinch of sweet paprika if using. Whisk with a fork.

Place the flour in another plate. Coat the chicken in the flour, then in the beaten egg.

Add the breadcrumbs to a third plate and coat the chicken in breadcrumbs.

For a thicker crust, dip it a second time in the egg mixture, then in the breadcrumbs again.

Pour about 5 to 10 cl of oil into a medium pan. The chicken doesn't need to be fully submerged. Once the oil starts to sizzle (test with a pinch of breadcrumbs), add the chicken.

Cook the chicken over medium heat until golden brown, about 4 minutes per side. Turn it over to brown the other side, then season with salt.

Remove the chicken from the pan and place it on paper towel.

Slice the chicken into strips.

Serve the chicken with the salad dressed with vinaigrette, and a squeeze of lemon juice if you have some. Enjoy!