Chicken cutlets

1 frying chicken.                            Oil for frying

4 eggs.                                              Bread crumbs for coating

1 Wash and joint chicken. With a sharp knife cut the meat from the bones so that the bones are exposed, but do not remove meat completely.

2 Chop the meat with knife to break down the fibres.

3 Season well with salt, white pepper and other poultry seasoning if available.

4 Coat with egg and bread crumbs and remove crumbs from bones before frying.

5 Fry gently in deep fat until golden brown.

6 Drain and serve hot or cold.

Bon appetite!