Step 1 Cut the chicken breasts in half horizontally and pound each half to about 5mm thickness using a meat mallet or rolling pin. Season the chicken well with salt and pepper. Step 2 Place the flour, eggs and breadcrumbs in separate trays or plates. Mix the chicken stock powder into the flour. Dredge the chicken in the flour mixture, then the egg, and finally in the breadcrumbs, pressing the breadcrumbs onto the chicken.