Chicken Milanese

I always buy a whole chicken and use the thighs and drumsticks for stewing or for paella, and then I use the breast to cut into fillets and turn into what my children call 'crunchy chicken'. This is a good midweek supper dish, and I normally serve it with fries and ketchup dip.

Ingredients for 2 people
1 chicken breast, sliced into 4-5 fillets.
1 whole egg, beaten
100 gm breadcrumbs
olive oil, for frying

Place the chicken fillets in the beaten egg. If you are not going to use them immediately, refrigerate until needed. The egg actually tenderises the meat and I usually prepare this in the morning to fry them meat up at lunch time or the evening.

To make the chicken Milanese take the chicken pieces out of the egg and coat in breadcrumbs. Fry in olive oil for 3-4 minutes on each side, until golden and crunchy.