3 eggs, whisked
1 packet chilled fillo pastry
1 chicken breast, cut into thin strips
Salt and pepper, to taste
Take the fillo out of the fridge an hour or more before you are ready to use it.
Remove fillo from the packet and cut the rolled fillo sheets into ½ centimetre slices and loosen the fillo on a plate.
Season the chicken strips with salt and pepper and coat them in a bowl of whisked eggs.
Coat the seasoned chicken strips into the loose fillo pieces and carefully place them into hot oil in a frying pan (160°C) and fry until cooked and golden on each side.
Remove from the oil, season and allow to rest on paper towel.