Wash and pat the chicken breast4 dry.
Gently pound with a Pestle or rolling pin, to get to thin, even thickness5.
Season on both sides with salt, paprika and garlic6.
Massage the seasoning in to the meat with your fingers.
Beat the egg with a pinch of salt, a quarter tsp of paprika and finely chopped garlic7.
Set up a breading station: a plate / flat dish with flour, another with the egg wash and a third plate with bread crumbs.
Coat the chicken, first with flour, egg wash next and finally with bread crumbs
Here's what the coated cutlet should look like
Heat 2 – 3tbs8 of sesame oil in a flat frying pan.
Once hot, gently place the cutlet in.
Fry on each side on low-to-medium heat for about 2-3 mins. This is the golden colour that you want to achieve!
Rest the cutlet in a plate lined with kitchen paper to drain the excess oil.