This breaded chicken breast gets an especially crisp coating from the coarsely crushed kaiser roll crumbs.
1. Cut the chicken breast fillet into finger-thick slices and season the slices with salt and pepper.
Coating
2. Toss the slices first in flour, then in beaten egg, and finally in the coarsely crushed kaiser roll crumbs, pressing the coating on well.
3. Fry them golden in plenty of moderately hot oil, for 4-5 minutes per side. The oil is right when a crumb dropped in fizzes merrily around it.
4. Lift the cooked slices onto paper towel so the excess oil drips off.
5. Serve fresh and hot.
Tip: The coarser crumbs give an especially crisp, flaky coating – it is worth grating them yourself from fresh rolls.
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