150-200g chicken breast
2 Green eggs
50g plain flour seasoned
50g breadcrumbs (panko are preferable)
100mls veg oil
4 anchovy fillets
1 tablespoon capers
a few parsley leaves
Prepare the chicken by placing between sheets of baking paper and bashing with a small
saucepan until about 1cm thick.
Then crack one of the eggs and whisk. Place the chicken breast in the flour and coat lightly, then dip and coat evenly in the whisked egg and finely place in the breadcrumbs.
Heat half the oil in a fry pan and fry the crumbed chicken until golden brown add the butter near the end of the cooking process ( the chicken may need to be put through the oven to finish cooking).
While the chicken is resting, warm the remaining oil in a pan until very warm but not smoking. Crack the egg into the oil, if it splutters remove pan from heat and allow the egg to set. Spoon a little of the oil onto of the egg and once the white is set and yolk is still runny remove from pan and let drain.
To finish the dish place the chicken on a plate, add fried egg, garnish with the anchovy fillets, capers and some chopped parsley.
Serve with a lemon wedge.
by chef Howard Stamp, The Lincoln Hotel, Carlton.