Chicken supreme with pâté

1st stage

1. 1 Cut the breasts in half lengthwise and very carefully remove the meat from the bones.
2. 2 Pound each piece of breast a bit to flatten it.
3. 3 Season very well with crushed garlic, salt, pepper, onion, and wine.
4. 4 Let rest for about two hours.

2nd stage

1. 5 Remove the supremes from the seasoning, rinse, and spread a layer of mashed pâté on both sides.
2. 6 Then coat them in breadcrumbs, beaten eggs, and again in breadcrumbs.
3. 7 Press firmly in the palms of your hands so the coating sticks to the meat.
4. 8 Fry them one at a time in plenty of hot oil (frying should be done slowly so the cutlets cook through).
5. 9 Place on paper towels.
6. 10 Serve with shoestring potatoes (batata palha) or sautéed potatoes.
7. 11 Serve with Greek-style rice or rice with apple.