Preparation time: 10 minutes
Cooking time: 12 minutes
4 chicken breasts, skinned 2tbsp plain flour, seasoned 1 egg 2tbsp milk 85g (3½oz) white breadcrumbs 4tbsp flat-leaf parsley, chopped 2tbsp fresh oregano, chopped about 25g (1oz) butter about 4tbsp olive oil
1 Put each breast between 2 sheets of clingfilm and flatten, using a rolling pin.
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2 Place flour in a shallow bowl. Lightly beat the egg and milk in another bowl. Mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour, then in egg and breadcrumbs.
3 Heat the butter and olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 minutes on each side, pressing it down, until golden brown and cooked through. Cut each piece of chicken into 3 or 4 strips to serve.
Per serving: 432 calories, 20g fat (6g saturated), 23g carbohydrate