World Cuisine

  • 4 boneless chicken breasts, about 150–175 g (5–6 oz) each, skinned
  • 100 g (3½ oz) plain flour
  • 2 eggs, beaten
  • 200 g (7 oz) dry white breadcrumbs
  • 3 tablespoons flat leaf parsley, chopped
  • 5 tablespoons olive oil
  • salt and pepper
  • lemon wedges, to serve

Lay the chicken breasts between 2 sheets of clingfilm and beat with a rolling pin until no more than 1 cm (½ inch) thick.

Put the flour, eggs and breadcrumbs in 3 separate dishes and season the flour and eggs with salt and pepper. Stir the chopped parsley into the breadcrumbs. Turn each chicken breast in the flour, then dip into the eggs and coat in the breadcrumbs.

Heat the oil in a frying pan over a high heat. Add the flattened chicken breasts, 1 or 2 at a time, and cook for 2–3 minutes on each side until golden. Remove with a slotted spoon and drain on kitchen paper. Serve with lemon wedges, accompanied by a crisp green salad.

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