4 medium-sized chicken breasts
2 eggs, beaten
100g seasoned breadcrumbs (fine and dry, or craggy and fresh)
Butter and olive oil, for frying
Peperonata, lemons, marinated aubergines and bread rolls for serving
Open up the chicken breasts, then, using a sharp knife or scissors, cut them into thick strips the size of fat thumbs. Dip the chicken in flour, then the egg, then dredge in the crumbs.
Warm a nut of butter and about 2 tbsp olive oil in a large frying pan over a medium-low heat. Once the butter is foaming gently, lay the chicken in the pan. Fry for a good few minutes until a golden crust has formed on one side, then turn and cook the other side. Add a bit more butter to the pan if it looks dry.
Serve hot, with peperonata, lemons, marinated aubergines and bread rolls.