How to Make Chicken Fillet with Nutmeg and Spicy Herbs

Chicken fillet has little fat and much protein. This sort of meat is rather dry, but if you prepare it in a coating of fine corn flour having dipped it into beaten-up eggs first, the fillet will be soft and tasty. A few spices will imbue the meat with a charming taste.

Ingredients for Chicken Fillet with Nutmeg and Spicy Herbs

• 1.2 lb chicken fillet
• 2 eggs
• 1 nutmeg
• 1 tablespoon mixture of Italian herbs
• corn flour as much as required
• 0.5 teaspoon black pepper
• oil for frying, salt

Cooking Instructions

1. Cut the fillet into thin slices.
2. Beat up eggs with the mixture of dry Italian herbs that includes rosemary, thyme, oregano. Add grated nutmeg, black pepper and salt.
3. Dip the fillet slices into eggs, then roll them in corn flour and dip into eggs again.
4. Fry the fillets on medium heat in a sufficient amount of oil, about 5 minutes on each side.
5. Serve with lemon, tomatoes and leaf salad.