Flatten out the chicken breasts to about 2cm in thickness.
Heat the oil in a small frying pan. Add the KNORR Chicken Stock Pot and stir on gentle heat for 2 minutes until the stock melts. Remove from heat and leave to cool for 15 minutes. Rub the melted stock paste into the chicken on all sides.
In a separate bowl, whisk together the eggs and milk. Set aside.
In a new bowl mix together the flour, Robertsons Freshly ground Black Pepper, Robertsons Cayenne pepper and Robertsons Paprika and place the seasoned flour mix on a large plate.
Place the chicken into the flour mixture, then into the egg, followed again with the flour.
BETTER FOR YOU TIPS : Heat the oil in a large frying pan, over medium-high heat. Fry each chicken breast for 5 minutes on each side, until golden and cooked through thoroughly.