Season both sides of the chicken fillets with salt and pepper and set them aside. Also put a pan on the stove with a lot of oil so it can heat up.

In the meantime, beat the eggs in a container and add a tablespoon of beer if you’d like.

In a second container pour in the breadcrumbs, add the parsley and the ground garlic. Mix it until it is well integrated.

The next step is to pass the chicken fillets first through the breadcrumbs, then through the mix of eggs, and then back through the breadcrumbs again. Make sure they are well covered after each step and shake off excess when you pass it through the beaten eggs.

When the oil is heated up to medium heat, add the breaded chicken breasts and fry them for 3 or 4 minutes until they are golden on both sides. If you don’t want to use oil you can cook them in the oven.

When they are fried, put them on an absorbent paper to get rid of excess grease and this way they will be even crunchier for longer.

In order to serve them you can accompany them with rice, potato puree, fried or baked potatoes, salads, and you can even enjoy them with bread.