The pieces are seasoned well and lightly dredged in flour.

Dredge lightly with the flour and brown in the oil a few at a time, on all sides.

Skin the chicken pieces and lightly dredge them with the flour.

Dredge lightly in the flour and shake off the excess.

Lightly dredge the onions in the flour and place in a frying basket.

Lightly dredge the fillets in the flour on both sides.

Dredge lightly on all sides with the flour, shaking off the excess.

Dry the fillets and cut them into serving pieces, then lightly dredge in cornstarch.

Dredge lightly in the flour, shaking off the excess.

Combine remaining ingredients except the oil in a bowl or plastic bag and lightly dredge tomato slices.