Assembling the recipe:

In three small bowls about 25 cm in diameter (12 inches) place the flour, beaten egg and flour. Salt and pepper your beaten eggs.

Clean the chicken filets of any white membrane and remove the white connective thread. Do this by holding the connective thread by it's end on a cutting board with your thumb nail, pressing very firmly and with the edge of a samll knife sliding the meat off of it by scraped downward against the board to free the thread from the meat.

When all the filets are clean and ready, dry them with a paper towel.

Place a large piece of paper towel on the counter or a platter large enough to hold all the filets in one layer.

Take each filet and dip it in the flour and holding it over the bowl shake off any excess flour. Then dip it in the egg holding it up to let any excess egg run off, then dip the filet in the bread crumbs pressing it into the crumbs to get as much of them to stick to the filet as possible. (See above photo) Repeat the process and place each filet on the prepared platter or on the counter for cooking.

You can prepare the recipe up to this point and leave it for cooking later in the day or even the next day keeping it in the refrigerator well wrapped. If you do, take the filets out of the fridge at least one hour before you are going to cook them, unwrap them and replace the paper towel with a new dry piece and place all the filets out on it to dry out a bit before frying, turn them over once so they are as dry as possible before cooking.

Now in a pan large enough to hold all the filets comfortably, heat the oil and butter until hot. To tell if the pan is hot enough sprinkle in a few bread crumbs and if they begin to sizzle the oil should be hot enough.

To Fry the Filets

Fry the filets for 4-5 minutes on one side, turn and cook for a further 4-5 minutes on the other.

If the pan gets too hot the cheese in the bread crumbs will want to burn, so keep and eye on them and keep and eye on the heat.

Remove from the pan and place on paper towels to drain and serve immediate.

Serve with any of the sauces or accompaniments below.

I really like this recipe because it is really simple, inexpensive and can be done quickly. But whats really great about it is that you can dress it up or down to suit almost any menu. To speed up the process there are one or two ready made sauces that are pretty good. (See below).

If you cut up the filets into two pieces the kids will love them even more. At least you will know what goes into these chicken nuggets.

You can dress this up and make it into a really nice first course by serving it with a salad with a simple vinaigrette under it and a bit of warm cherve cheese.

It is great for an informal lunch with shoe string french fries or a salad.

They are good sliced on the diaginal for sandwiches - that is, if there are any left overs.

Sauces that you can use with it depend on your own tastes which also make this a useful recipe.

You can also make this with plain bread crumbs and it is really good as well.

Mayonnaise (I prefer homemade)
Tartar Sauce
Aioli (a Spanish mayonnaise flavored with garlic)
Simple lemon wedges
Barbeque sauce
Green Sauce (Mayonnaise with fresh herbs)
Olive oil sauteed with finely chopped anchovies, capers, parsely and basel.