100g wheat flour Familia Venturelli;
400g free-range chicken breast;
Salt and pepper;
1 pinch of defoliated thyme;
½ tablespoon sweet paprika;
1 tablespoon of vinegar;
2 beaten eggs;
50g flaked cornmeal (cornmeal);
Vegetable oil for frying;
Cut the chicken breasts into 1.5 cm wide slices. Season them in a bowl with salt, pepper, paprika and vinegar.
Marinate for a few minutes; Pass the chicken pieces in the wheat flour and remove the excess. Move to a bowl with the beaten eggs and cover them well;
Drain and dust them in a mixture of breadcrumbs and corn. Move to a baking sheet and knead them lightly to flatten them;
Fry in a frying pan with about 1cm of oil until both sides are golden brown; Drain on paper towels and serve on a plate accompanied by the sauce.