- 500g whole chicken breast
- 1 egg
- olive oil
- sage, rosemary, parsley, oregano. marjoram
- salt and pepper
Remove the bone and the cartilage from the chicken breast, separating the two parts of the breast with a sharp knife. Trim the possible fat left.
Cut each breast in half and cut from each of them many chicken strips.
Mince the sage, rosemary, parsley, oregano and marjoram and combine them with breadcrumbs. Add salt and pepper to taste (remind not to salt the chicken again!). beat the egg in a bowl and dip the chicken strips in it, then coat in the herb breadcrumbs.
With a great deal of patience fry them in batches in a pan with abundant olive oil.
When golden brown, put them on a dish lined with kitchen blotting paper to remove the oil in excess.
ATTENTION: Once you have begun to eat them…you won’t be able to stop!!