1.1 chicken, about 1.5kg (3lb 3 oz), jointed into 8 pieces, boned and skinned
2.1 small white loaf of bread with crusts removed; 2 day old bread is best
3.1 tablespoon Dijon mustard
4.1 teaspoon chopped fresh herbs
5.2 eggs, beaten
6.Sunflower oil, for frying
1Fried Chicken Escalopes
1.This is a shallow fry method of preparing the chicken.
2.Prepare the escalopes. Remove the skin and tendons from the chicken. Put the chicken fillets between two sheets of plastic food wrap or parchment paper and pound with a rolling pin. The aim is to flatten them evenly to about 1 centimeter (0.4 in) (1/2″) in depth. The flattened pieces are now known as escalopes.
Dice the bread. Add the diced pieces to the food processor and process into breadcrumbs. Pour them into a shallow, wide bowl or dish.
Season the escalopes with salt and pepper to taste. Brush each escalope with mustard and sprinkle over the chopped fresh herbs.
Dip each escalope into the beaten egg. Be sure to coat both sides evenly.
Dip and drag through the breadcrumbs. Seek to coat as thoroughly as possible.
Heat the oil in the pan. Add about 1 centimeter (0.4 in) (1/2″) of oil to the pan.
Add the coated escalopes. Fry in the shallow oil for about 4–5 minutes. They are done when they are brown.
Remove from the heat. Drain on paper.
Serve. If you are cooking one at a time, keep the fried ones warm in the oven until serving time.