To make the sauce "Bechamel": in a saucepan melt the butter, add the flour. Fry until Golden brown. Then slowly add the milk and continuously stir to avoid lumps. But do not worry if still the lumps appeared. Take a blender and breaking up all lumps. Turned out the sauce. To bring it until thick on a slow fire, stirring constantly. We need the sauce quite thick. Season with salt and pepper and add a pinch of nutmeg.

Sauce put in a small, shallow form.

Each breast is cut into several fillets.

Lay the fillets in the sauce. The chicken should be completely covered with sauce. Then put it in the refrigerator to cool. I forget about it somewhere for 1 hour.

To prepare flour, 1 beaten egg and bread crumb.

Remove from refrigerator chicken. Roll each piece first in flour, then in egg and last in crackers, chopped.

Fry the fillets on a well heated pan with vegetable oil until tender.

Serve with tomato sauce. You can finish, and can be done by: overcook finely chopped onion (1 onion) garlic (2 cloves). Add the finely chopped tomatoes without skin (5 PCs). To extinguish 30 minutes. Add salt and a little sugar. Then grind the sauce in a blender.

Bon appetit!