Breaded Chicken

Pat the chicken dry with paper towels and cut into 4 equal pieces or thin cutlets.

Season each piece generously with salt on both sides.

Place flour in a shallow bowl and beat the egg in another shallow bowl.

Coat each piece of chicken in flour, shaking off excess, then dip into the beaten egg, ensuring it is fully coated.

Heat the lard in a large skillet over medium-high heat until shimmering.

Carefully place the breaded chicken pieces into the hot lard, working in batches if needed to avoid overcrowding.

Cook until the coating is golden brown and crispy on the first side, then flip and cook the other side until golden and the chicken is cooked through.

Transfer the breaded chicken to a paper towel-lined plate to drain excess lard before serving.