Chicken Fillet Roll

Method

1. Lay 150 g of chicken breast fillet flat on a board, cover with cling film and bat it out with a rolling pin to an even 1.5 cm thickness so it cooks through in the time the crumb takes to colour. Season both sides with 0.5 tsp of salt and 0.25 tsp of black pepper.
2. Set up three shallow bowls: 25 g of plain flour, 1 beaten egg, and 60 g of dried breadcrumbs. Turn the fillet in the flour and shake off the excess, then through the egg, letting it drip, then press it firmly into the crumbs on both sides and along the edges. Rest the crumbed fillet on a plate for 5 minutes so the coating sets.
3. Heat the sunflower oil in a deep pan or fryer to 175C — a crumb dropped in should sizzle briskly and rise at once. Lower in the fillet and fry for 6-7 minutes, turning once halfway, until deep golden brown, crisp and firm, and the centre reaches 74C. Lift onto kitchen paper and let it drain for a minute.