Spread your working surface with a plastic wrap and place the chicken in the center.
 

Use a rolling pin to flatten chicken gently so that the chicken breast will not break into pieces.

Once  desired thickness is achieved. Keep chicken aside and bring closer the remaining ingredients.

Season the flour with black pepper,salt and seasoning of choice.

Heat some veg oil in a pan,we are going to shallow fry the chicken so it should just be drizzle of oil.
 

Repeat again in flour and in egg,finally coat with bread crumbs or golden morn.

Shallow fry both sides and do the same for the remaining chicken.
 

Cut into strips and serve.

You can arrange on bed of salad to have you classic chicken escalope salad or as a side dish or snack.
 

I garnished mine with ketchup,lettuce leaves and baby radish.