Ingredients
Serves 42 double chicken breast fillets cut in half
1 beaten egg
Seasoned flour
Oil for frying
2 tbsp parmesan cheese
2 cups fresh breadcrumbs
2 tbsp chopped parsley
Grated zest of 1 lemon
2 tablespoons crushed almonds
Salad for serving:
Iceberg lettuce
Red onion
Cherry tomatoes
Avocado
Viniagrette of oil, vinegar, garlic and dijon mustard
Citrus Bananas
2 bananas
Juice of 2 oranges and 1 lemon
2 tablespoons sugar
Splash of grand marnier or cointreau (for adults only version)
Vanilla ice-cream to serve
Method
Combine parmesan, breadcrumbs, parsley, lemon zest and almond.
Coat a chicken fillet with the seasoned flour. Dip in the egg then coat in the breadcrumb mixture. Repeat with remaining fillets.
Fry in oil until cooked on both sides.
Serve with a tossed salad.
Citrus Bananas
Bring juices and sugar and alcohol to the boil and reduce in a saucepan over medium heat until syrupy (about 15minutes). Make sure not to burn.
Chop up bananas and place in with syrup to heat through.
Serve in a bowl with vanilla ice-cream.