Summary

Ingredients

• 2 chicken breast fillet (s)
• 2 egg (s), beaten
• 100 ml buttermilk

For the breading: number 1

• 50 g breadcrumbs
• 50 g flour type 405
• 1 teaspoon, heaped garlic powder
• 1 teaspoon, heaped black pepper
• 1 teaspoon, heaped paprika powder, noble sweet
• Teaspoon, heaped cayenne pepper

For the breading: number 2

• 100 g breadcrumbs
• 100 g corn flakes, chopped or coarsely round

Also:

• 2 tomato (s)
• 1 iceberg lettuce
• 4 slices cheddar cheese
• mayonnaise
• 100 ml sunflower oil
• burger buns or similar

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Instructions

1. Pat the chicken breast fillets dry with a paper towel. If the fillet is too thick for you, so can it
2. Cut through the middle or pat a little flat.
3. Mix the beaten eggs with the buttermilk in a bowl. Mix the ingredients for breading number 1 and place on a flat plate. Do the same with the ingredients for breading number 2.
4. Pull the chicken breast fillets through the egg and buttermilk mixture until the fillet is completely covered. Now roll quickly in the breading number 1 until the fillet is also completely covered. Then pull it through the egg-buttermilk mixture again and then roll in the breading number 2.
5. Now fry the fillets in a pan with oil at medium to low temperature until golden brown and turn every 1 - 2 minutes.
6. After the last turn, place two slices of cheddar on the fillet and let them melt slightly.
7. Meanwhile, cut the lettuce and tomatoes into strips and halve the rolls. Cover the top with mayonnaise, lettuce strips and tomatoes.
8. Place the golden-brown roasted fillet on the lower bun and fold both halves of the bun together.