Remove the skin and tendons from the chicken. Put the chicken fillets between two sheets of plastic food wrap or parchment paper and pound with a rolling pin. The aim is to flatten them evenly to about 1 centimeter (0.4 in) (1/2") in depth. The flattened pieces are now known as escalopes. Add the diced pieces to the food processor and process into breadcrumbs. Pour them into a shallow, wide bowl or dish. Brush each escalope with mustard and sprinkle over the chopped fresh herbs. Be sure to coat both sides evenly. Seek to coat as thoroughly as possible. Add about 1 centimeter (0.4 in) (1/2") of oil to the pan. Fry in the shallow oil for about 4–5 minutes. They are done when they are brown. Drain on paper. If you are cooking one at a time, keep the fried ones warm in the oven until serving time.

How would you rephrase that briefly using Chinese?
准备鸡块。 将面包切丁。 用盐和胡椒给鸡排调味。 将每片鸡排浸入打好的鸡蛋中。 浸入并取出面包屑。 将锅中的油加热。 加入覆盖鸡蛋的鸡排。 从热油中取出。 装盘。