crudités: carrot sticks, sliced peppers and sugar snap peas
150 ml (1/4 pint) mayonnaise
finely grated rind and juice of 1 lemon
Cut each chicken breast lengthways into 6 long slices and put them in a bowl with the flour. Toss well to coat, shaking to remove any excess. Put the beaten eggs in a large bowl. In a separate bowl mix together the wholemeal breadcrumbs, paprika and parsley well. Dip each chicken slice into the egg and then into the breadcrumbs.
Heat the oil in a large, heavy-based frying pan and cook the chicken, in batches, over a moderately high heat, turning occasionally, for 4–5 minutes or until golden and crisp on the outside and cooked in the centre. Keep the cooked gougons warm while you cook the remainder.
Meanwhile, make the lemon mayonnaise by mixing the mayonnaise with the lemon rind and juice in a small bowl and seasoning it well with pepper.
Serve the warm gougons with the lemon mayonnaise and a selection of crudités.