serves 2

  • 45 ml soft butter
  • 1 clove of garlic, finely chopped
  • handful of parsley, finely chopped
  • salt and freshly ground black pepper to taste
  • 2 deboned, skinned chicken breasts
  • 2 eggs, beaten
  • 40 ml milk
  • 70 g (125 ml) cake flour
  • 100 g fine breadcrumbs
  • 300 ml sunflower oil

Mix butter, garlic and parsley to form a paste. Season with salt and black pepper. Roll into a long cigar shape and cover with cling wrap. Refrigerate until hard. Carefully beat the chicken breasts quite flat. Cut butter cigar in two and put a piece on each breast. Wrap up like packages. Refrigerate, folded sides down, so butter hardens again. Beat eggs and milk together. Roll breasts in flour, dip in the beaten eggs and milk, then roll in breadcrumbs. Repeat process. Heat oil in a pan and cook the chicken for about 10 minutes. The oil mustn’t be too hot. Serve with potatoes.