Parisian Chicken Steaks

Ingredients:

1 whole skinless, boneless
chicken breast
3 large eggs
1/3 cup flour
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white (or
black) pepper
olive or vegetable oil for cooking

Cut breast in half.

Trim all fat off chicken breasts.

Cut each half in half again,
crosswise.

Slice each piece of meat into
even halves, lengthwise.

Flatten chicken breasts with
meat pounder until thin. Do not
flatten them too much. The
chicken piece should almost
double in size but still hold
together.

Place pieces onto plate and
sprinkle with salt and pepper.

To prevent flattened breasts
from sticking to each other,
cover each layer of chicken with
plastic wrap. Then place more
flattened breasts on top.

In a bowl, mix eggs with wire
whisk until well-blended. Place
flour into separate bowl.

Pour 2 to 3 tablespoons of oil
into large skillet and heat it over
medium heat for about a minute.

Add flour and mix with wire whisk
until smooth. If desired, add salt.

It is okay to have some small
flour lumps left.

Place one flattened breast at a
time and dip it in egg mixture so
it covers meat all over.

Using fork or your fingers, lift
breast and allow all excess to
drain.

Transfer to preheated skillet.
Cook over medium heat for 4 to
5 minutes or until browned.

Flip with spatula and cook for
another 3 to 4 minutes, or until
browned.

Serve immediately with salad or
any side dish.