March 19th is a day for the chickens. Yes we understand it is a fowl day. We also know many ways in how to prepare poultry. Poultry is raised for its meat and eggs. Today is a day to contemplate on all the holiday dinners where Turkey has been served, the many times that the wishbone has been fought over or the delicious breakfast that would not have been prepared if poultry had not been here.
4 small to medium chicken fillets
half a lemon
0.5 tsp salt
0.25 tsp black pepper
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumbs
vegetable oil for frying
Flatten the chicken fillets slightly by placing them between two sheets of clingfilm and gently beating them with a rolling pin. Place in a large shallow dish, season with salt, pepper and lemon juice on all sides. Cover and leave to marinate for half an hour in a fridge.
Break the egg into a soup plate, whisking it a little.
Place flour into another plate.
Mix sesame seeds and breadcrumbs on the third plate.
When ready to cook, toss the chicken fillets, one after another, in the flour, then quickly dip into the egg, and finally press into the sesame seed mixture, to ensure they're covered evenly.
Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken fillets on both sides until golden brown and cooked through.
Serve with lemon slices, steamed rice and some steamed broccoli or other vegetables. Or simly with some dressed salad leaves.