Parisian Chicken Breast

Parisian chicken breast is fried in a light, bubbly batter – a quick and always successful home-style dish.

1. Cut the chicken breast fillet into thin slices, and salt and pepper both sides.

2. For the Parisian batter mix the eggs with the flour and the milk smooth, to the thickness of a pancake batter.

3. Dip the meat slices one by one into the batter, so it coats them all over.

4. In plenty of hot oil, over a medium heat, fry them golden brown in 3-4 minutes per side.

5. Lift them onto kitchen paper to drain, then serve them hot.

Tip: The oil is right when a drop of batter bubbles up immediately, sizzling – in too cold oil the batter soaks up the fat.