1 kg chicken fillet1 teaspoon crushed garlic1 teaspoon salt1 teaspoon Aromat (a South African Spice)1 chilli powder1 teaspoon crushed black pepper1 teaspoon barbeque spice1 teaspoon chicken spice1 cup flour1 cup bread crumbs2 eggs1 cup buttermilk Method : Place the chicken breast between plastic wrap and pound with a mallet to ¼ inch thickness. Marinate chicken in all the spices. Whisk the buttermilk and egg together. Dip chicken into the flour, then into the egg mixutre and into the bread crumbs. Refrigerate for 15 minutes and shallow fry for 5 minutes on each side. Lay the fillet on a plate and pour the mushroom sauce over Mushroom sauce : Ingredients : 1 tray mushrooms (sliced)1 packet knorr black pepper sauce¼ cup boiling water1 teaspoon black pepper1 teaspoon salt1 cup fresh cream1 cup milk2 tablespoon butter Method : Saute mushrooms in butter, salt and pepper. Once done add in fresh cream and milk. Mix the knorr black pepper sauce with boiling water and Add to the pot. Boil till thickish.