Tip the flour into a deep dish and the breadcrumbs onto a flat plate. Beat the eggs in a deep dish.
Season the chicken breast fillets and pat dry with kitchen paper.
Cut the chicken fillets into 3-4 equal pieces and season with salt and pepper.
First turn the fillet pieces in the flour, then dip them in the beaten egg.
Finally, turn them in the breadcrumbs. Press on the crumbs very lightly so that the pieces of chicken are completely covered. Carefully dust off the excess crumbs.
Heat about 1cm oil in a pan. Cook the chicken pieces in the hot oil for 4-5 minutes (depending on the thickness). Drain on kitchen paper and arrange on plates.
Serve drizzled with lemon juice.