Take the meat out of the refrigerator at least 30 minutes before cooking so that it is at room temperature.
On a cutting board, cut the fillets into 2-centimeter-thick slices. Season the meat with salt and pepper.
Prepare 3 bowls by putting the flour in the first, the beaten eggs in the second and the breadcrumbs in the last.
Dip the chicken pieces in the flour, then in the beaten eggs and finally in the breadcrumbs. For more crunch and thickness in the breading, you can dip them again in the egg and then in the breadcrumbs.
Just before serving, heat the oil in a pan.Place the chicken nuggets in the pan and cook for 2 to 3 minutes on each side over high heat.Then lower the heat and continue cooking for a few minutes, turning them over as they cook.Serve immediately and enjoy!
