Break the eggs into a bowl and add 1½ tablespoons of Marne French Mustard, a small dash of milk and the olive oil. Mix the mixture with a whisk until smooth. Cut the chicken fillet into long pieces of equal size. Sprinkle the strips with the sifted flour and knead the mixture lightly. The flour ensures that the egg and breadcrumbs adhere better to the chicken strips. This makes the chicken crispy and crunchy. Sprinkle the breadcrumbs in a bowl. Dip the chicken pieces one by one into the beaten egg mixture. Let the loose liquid drip off and place the chicken in the breadcrumbs. Turn the chicken pieces all over in the breadcrumbs. Place all the breaded chicken pieces on a flat dish and let them rest for a while. Take a large frying pan, preferably with a non-stick coating, add a generous amount of olive oil and a little (frying) butter and bring it to temperature. Now add all the chicken pieces one by one to the pan and keep turning them. When the breadcrumbs turn brown, turn down the heat slightly and fry the chicken until crispy. The chicken is done when it gives just a little when you press it with the spatula. This dish tastes excellent with the camembert sauce, which is also described on our site.