Ingredients

• 2 chicken breasts with tenderloins attached
• 2 eggs
• 1 lemon
• 60g - 2oz Salted butter
• 1 handful of parsley
• 2-3 large garlic cloves
• Cayenne Pepper
• ¼ cup of all purpose (plain) flour
• ½ cup of breadcrumbs
• 2 cups Vegetable oil

Steps

• Step 1

  To a food processor, add the soft butter (soften a few seconds in microwave if straight from the fridge).

• Step 2

  Add the parsley.

• Step 3

  Add the garlic.

   

• Step 4

  Add a few sprinkles of cayenne pepper.

• Step 5

  Add the juice of one whole lemon and blitz until you have a smooth paste.

• Step 6

  Remove the skin from chicken breast (if any).

• Step 7

  Turn breast over and pull out the tenderloin, slice it off.

• Step 8

  Place tenderloin in between cling film and pound it until flat (approx ¼ inch be careful not to tear it).

• Step 9

  Slice chicken breast horizontally through the thickest part, not all the way through.

• Step 10

  Open the breast like a butterfly, place in between sheets of cling film and pound to flatten.

• Step 11

  Add one heaped tbsp of garlic butter placed in the centre of the flatten breast.

• Step 12

  Cover the garlic butter with the flatten tenderloin ensuring you can’t see any butter. It should be completely sealed.

• Step 13

  Fold chicken breast over and roll to seal.

• Step 14

  For egg wash, crack two eggs in a bowl and beat well until mixed.

• Step 15

  Using two bowls or plates, add your flour and your breadcrumbs.

• Step 16

  Flour your chicken and dip in eggs, then in breadcrumbs.

• Step 17

  Dip the crumbed chicken in eggs again, and breadcrumbs (this requires two coats).

• Step 18

  Place the chicken in the fridge to chill for 30 minutes.

• Step 19

  In a medium sized frying pan heat the oil medium to high temperature.

• Step 20

  Fry the chicken for approx. 3 minutes each side, turning it very gently.

• Step 21

  Place in preheated oven and bake for 20 minutes at 160ºC or 320ºF.

• Step 22

  Serve with parsley and a cheek of lemon.

Little Tips

Make them in advance, and you can freeze them for up to three months. Just reheat for 45 minutes at 150ºC or 300ºF.
You can add Parmesan cheese to the breadcrumb mix for a cheese flavour.