Rick Stein
- 4 small chicken breasts (or 2 aubergines, thickly sliced)
- 2 tbsp plain flour
- 1 large egg, beaten
- 60–70g panko breadcrumbs
- 60ml sunflower or vegetable oil
- salt and black pepper
Place a chicken breast between 2 sheets of cling film or baking parchment and bash it into an escalope about 3–4mm thick. Season with salt and pepper. Repeat with the other breasts.
Put the flour, beaten egg and breadcrumbs on 3 separate plates.
Dip each chicken breast in flour, then egg and finally the breadcrumbs.
If using slices of aubergine, you don’t need to bash them, just season and coat them in the same way as the chicken.
Heat the oil in a large frying pan and fry the chicken, or aubergine, for 4–5 minutes on each side until golden. Transfer to a warm plate lined with kitchen paper and keep warm if cooking in batches.
Baked version:
Same but half oil, heat in oven - bit messy sounding. Double panade was mentioned