Chicken Fillets, Mexican - by Umy

Marinate 500 grams chicken fillet in a quarter cup lemon juice, 2 Tblesns mayo, 1tsp salt, 1 tsp garlic flakes, green chillies to taste, 2 tspns aromat, 1 tsp lemon pepper, half a tsp fine black pepper. Remember to slit the fillets in half to form 2 thin fillets from 1. Then dip the marinated fillets in egg and coat in finely crushed mexican chilli crisp. Fry in shallow oil in a non stick pan. Turn over once to ensure that both sides are golden brown.