All the best bits of coronation chicken in the form of crispy chicken escalope served with a curry mayonnaise
- 2 chicken breasts
- 3 tbsp plain flour
- ¼ tsp salt
- 1 tbsp medium curry powder
- 1 tsp garlic powder
- 1 egg, beaten with 2 tsp water
- Dry white breadcrumbs
- 2 tbsp sesame seeds
- Veg oil
- 3 tbsp mayonnaise
- 1 tbsp plain yoghurt
- 1 tbsp curry powder
- Pinch of salt
- 1 tbsp lime juice
- 2 tsp mango chutney
- Pre-heat overn to 150C
- Bash out the chicken breasts with a rolling pin (do this under a piece of baking paper to stop bits flying off!)
- Get 3 lipped plates. In one, put the flour, salt, curry powder and garlic powder and mix together; in one put the beaten egg; and in the last one, put the breadcrumbs mixed with sesame seeds
- Dip the thin chicken in flour on both sides, then egg on both sides and then breadcrumbs on both sides
- Heat veg oil over medium-high in a thin layer in the bottom of a large frying pan
- Fry the chicken on both sides until golden brown, then place on a rack on a baking tray in the oven for 10 mins
- While it’s in the oven, mix together the mayonnaise ingredients and taste for seasoning
- Serve the chicken with crunchy crisp salad, curry mayo and pickled chillis. Maybe a couple of boiled new potatoes on the side.
Sophie cooks 