Beat the eggs with salt, pepper, paprika and garlic powder.

Dip the chicken fillet slices directly into the egg mixture, skipping the flour step.

Coat the chicken slices in a mixture of breadcrumbs and sesame seeds, then set aside.

Cook the frozen green beans in salted water with a slice of lemon.

Finely chop the onion.

Saute the chopped onion in a good drizzle of olive oil with a little salt and pepper.

Add the tomato paste, about 2 tablespoons, to the pan.

Add the tomato pulp, a bay leaf and a little parsley to the pan.

Add water to the pan to cook the pasta.

When the sauce starts to boil, add the pasta to cook in the sauce.

Drain the green beans.

Press lemon juice over the green beans and add a small clove of garlic and olive oil.

Add parsley to the green beans.

Line a pan with cooking paper and add oil while the pan is cold.

Heat the pan with the oil.

Fry the breaded chicken fillets in the hot oil.