1. Wash the chicken breast one piece
2. Cut from the thicker part to the thinner part. Don't cut into sections, it looks like a heart shape.
3. Use the back of a knife to knock the meat soft, both sides
4. Put Orleans ingredients and oil in the basin
5. Grab well, cover with plastic wrap and refrigerate until overnight
6. Beaten eggs
7. Coat the meat evenly with egg mixture
8. Coated with bread crumbs and compacted by hand
9. Fry in hot oil pan until golden
