Serves 2
Ingredients
- 1 organic or free range chicken breast about 200g
- 4 tablespoons plain flour
- 2 eggs, beaten
- 100g fresh white breadcrumbs (fairly course)
- Salt and freshly ground black pepper
- About 150ml of sunflower oil for frying
- 2 fresh organic Eggs
- 1 Tbls of small capers
- 6 – 8 sage leaves
- 15g of butter
Method
To prepare the chicken. Slice each breast in half as evenly as you can across its face, giving you two thinner pieces. Lay the chicken between two sheets of grease proof paper and tap them out using a rolling pin to get them nice and thin.
Season them with salt and pepper then toss them in the flour, dip them in the egg, and finally, cover them liberally with the breadcrumbs.
Pour the Sunflower oil into a medium sized frying pan and set it down over a medium high heat. When the oil is nice and hot carefully lay the chicken down into the pan. Fry the chicken pieces for 2 – 3 minutes on each side. The crumb should be lovely and crisp and golden, and the chicken cooked through. Lift the chicken out onto some kitchen paper then place onto your plates.
Discard the cooking oil from the pan and wipe it out with a bit more kitchen paper. Set the pan down over a medium heat and add the butter. When it’s bubbling away crack in the eggs one by one. After 30 seconds or so sprinkle in the capers, letting them fall where they like. Drop in the sage leaves and let them crackle and pop in the hot butter. Season the eggs lightly at this point.
Baste the eggs as they cook with the herby butter and when they are done to your liking gently lift them out of the pan and sit them down on top of the chicken. Spoon the sage and caper butter over the eggs and tuck in.
