Chicken escalopes

Serves

(Dominick Tyler)

20 skinless chicken breasts
Flour for coating
5 large eggs, beaten
200-250g fresh white breadcrumbs
Salt and freshly ground black pepper
Vegetable or corn oil for frying
A good knob of butter

Put one breast on a sheet of clingfilm that is at least double its size. Carefully, with a meat or cutlet bat (a rolling pin or side of a cleaver will do), bat each breast out into a neat 1cm-thick escalope.

Season with salt and pepper, then lightly coat with flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs.

Heat about 1cm of oil in a frying pan and cook the escalopes for 2-3 minutes on each side until golden, then add a knob of butter at the end of cooking and turn them once more.

You can top these with a fried egg if you wish or serve with the pumpkin salsa.