Dry the chicken very well with a kitchen towel. Then cut the chicken fillets into squares of a most of three centimeters.
Season the chicken pieces with crushed garlic, salt, and pepper.
Add half a teaspoon of salt to the wheat flour, and stir it. Pour the wheat flour into a large plastic container with a lid. So, place the Parmesan cheese in a container like the one I use for wheat flour. Break the egg into a bowl, beat it, and season with a pinch of salt and pepper. Place all the chicken pieces in the container with wheat flour.
Put the lid on the container and stir it very well. The chicken pieces will be impregnated with wheat flour, evenly.
With a kitchen spatula, remove the chicken pieces from the plastic container and dip them into the beaten egg. Stir gently so that all the chicken pieces are moistened. Remove the excess egg.
Finally, pour the chicken pieces into the second plastic container that contains the Parmesan cheese. Repeat the same procedure as with the flour, put the lid on, and beat it from one side to the other, until all the pieces are covered with cheese.
Pour the two cups of oil into a heavy-bottomed saucepan. Turn the stove on to medium-high heat, when the oil starts to bubble, add the chicken pieces. Flip them to cook well. Three minutes of cooking is enough. Remove the chicken pieces from the oil, and leave them resting on absorbent paper. Serve with ketchup and mayonnaise.
Notes
the correct breading technique consists of passing the meat to be breaded first with wheat flour, then with beaten egg, and finally with breadcrumbs. In our case, we use only Parmesan cheese. Although if you want you can use a mixture of breadcrumbs with Parmesan cheese.
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