Noodle-Crusted Chicken

Start by inserting toothpicks into the chicken breast and set it aside. 

In a small bowl, add the olive oil, the juice of one lemon, the salt and mix everything thoroughly until the salt dissolves.

Then transfer the chicken to a baking dish and add the olive oil mixture. 

Cover with plastic wrap and let it marinate for 15 minutes.

In a large skillet over medium to low heat, add the unsalted butter and stir until melted.

Add the wheat flour and stir until it forms a smooth mixture.

Then gradually add the milk and continue stirring until it becomes a smooth and creamy mixture.

Season with the salt, the black pepper, the nutmeg and stir to combine. 

Add the grated parmesan cheese, the cheddar cheese and stir until the cheeses are completely melted.

Remove the chicken from the marinade and remove the toothpicks. 

Cut it in half, cover with plastic wrap and pound thoroughly using a meat mallet.

Season with salt and black pepper to taste and set aside. 

Next, crush the instant noodles, add the panko breadcrumbs and mix. 

Now, bread the chicken we prepared earlier by first coating it in wheat flour, then dip it in beaten eggs and finally, coat it in the breadcrumbs and crushed noodle mixture we prepared earlier. 

In a large skillet over medium heat, add the vegetable oil and let it heat up. 

Add the chicken and fry until golden brown.

Serve with the sauce we prepared.