[1]- 2 eggs
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups fresh bread crumbs, made by cutting the crusts off white bread and swirling the bread in a food processor or blender
- 1 large chicken breast, split, boned and skinned, and cut into strips (or 4 fillets of fish)
- 3 tablespoons butter
- 1 lemon, cut into wedges
Method
- Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
- Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
- Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.