Crumbed Chicken with Green Mayonnaise

Ingredients:

4 skinless chicken breast fillets (about 200g each)
juice of 1 lemon
plain flour, for dusting
2 eggs
dried breadcrumbs, for coating
4 tbsp olive oil
salt and freshly-ground black pepper, to taste
lemon wedges, to garnish

For the Mayonnaise:
120ml (1/2 cup) mayonnaise
2 tbsp pickled capers, drained and chopped
2 tbsp fresh flat-leaf parsley, chopped

Method:

Skin the chicken breasts then lay them with the skin side down and using a sharp knife cut horizontally from the rounded side, cutting almost all the way through. Open the chicken breasts up. Press down on them gently with the heel of your hand to form a rounded shape about the size of a side plate.

Sprinkle each one with lemon juice and paprika.

Arrange three shallow bowls or plate on the worktop. Place a little plain flour in the first and season liberally. Beat the eggs in the centre and add the dried breadcrumbs to the first.

To coat the chicken breasts dip first into the flour to dust both sides. Next dip in the eggs, coating on both sides. Finally dip into the breadcrumbs and pat down to coat evenly.

For the mayonnaise, combine all the ingredients in a bowl, mix well to combine then set in the refrigerator to chill.

To cook the chicken, heat the oil in a heavy frying pan over high heat. Add the chicken breast portions, two at a time and cook for 3 minutes. Turn over at this point and continue cooking for about 3 minutes more, or until golden brown on both sides (add more oil as needed to prevent the breadcrumbs from burning).

Serve immediately, garnished with lemon wedges and accompanied by the green mayonnaise.