Сhicken Nuggets

Tenderize the chicken breasts by pounding them with a kitchen hammer from both sides so that you can almost see through them. They really have to be so thin to cook faster and taste gentle. You can can cover the breasts with food wrap to avoid splashing around while pounding. As soon as all of the breasts are tenderized, drown them in the milk and leave for some minutes.

Meanwhile, clean your cooking area after pounding and strew some breadcrumbs on the table or on the cutting board. Mix salt, black pepper and curry in a small bowl. Preheat a skillet and pour some olive oil there. Take the breasts out of the milk one by one, rub them with the mixture of salt and spices, but not too much, they should be slightly spiced and not so salty. Then dredge them in the breadcrumbs and send to the skillet. Nuggets should be cooked onto medium heat and held for about 4 minutes on every side till they start getting golden.

Nice with vegetables, rice or canned corn!