• 2 eggs
  • 2 tablespoons milk
  • 100 g (3½ oz) fresh breadcrumbs
  • 4 tablespoons freshly grated Parmesan cheese
  • 3 boneless, skinless chicken breasts, about 500 g (1 lb) in total, cut into long, finger-like slices
  • 25 g (1 oz) butter
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 2 tomatoes, diced
  • ¼ cucumber, diced
  • 75 g (3 oz) sweetcorn, defrosted if frozen
  • 1 tablespoon fresh coriander leaves, chopped

Put the salsa ingredients in a bowl and mix together.

Beat the eggs, milk and a little salt and pepper together in a bowl.

Mix the breadcrumbs with the Parmesan.

Dip one chicken strip into the egg, then roll in the breadcrumbs. Carry on doing this until all the chicken strips are well covered.

Heat the butter and oil in a large frying pan and add the chicken strips. Cook for 6–8 minutes, turning a few times until they are brown all over. Serve with the salsa to dip into.

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