Remove all fat from the chicken breasts and cut them into nicely shaped pieces. Half the thick parts of the chicken breasts as you don’t want them to be too thick for frying. Take 3 deep plates. Fill one with flour, one with bread crumbs and one with the 3 eggs. Add a generous tea spoon of salt to the eggs and beat them lightly.
Now you are ready to bread your chicken filets. First dip them in the flour. Make sure all the surface is dusted with flour before you dip them into the liquid egg. Turn them around and finally put the pieces into the bread crumbs. Press the crumbs to the chicken breasts and keep them ready for frying.
Once you have breaded all your pieces, take 2 big pans, spread a generous amount of olive oil over the bottoms and fry your chicken breasts golden brown on both sides. Keep the fire low: If the fire is too high you burn the outside while the inside is not yet done. Leave the chicken breasts on kitchen towels for one minute before serving them to drain excess fat. Serve with plenty of lemon quarters.