Ingredients

Preparing the butter:

100 g butter

1 tbsp chives, chopped

1 tbsp parsley, chopped

2 tsp Vegeta Chicken stock powder

½ tsp black ground pepper

Preparing the chicken:

4 chicken fillets (about 650 g)

salt

half lemon

2 eggs

salt

40 g plain flour

150 g breadcrumbs

oil for frying

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 40 min

• 1 Combine the butter with chives, parsley, Vegeta chicken stock, pepper and mix until blended.
• 2 Shape into a sausage shape, about 3 cm in diameter, wrap with cling foil and leave in the fridge to set. When it has set cut into slices.
• 3 Using a sharp knife, cut into each chicken fillet to create a large thin steak and thin out using a mallet.
• 4 Season the chicken with a pinch of salt and juice of half a lemon.
• 5 Place a slice of butter on each chicken fillet and fold (this is easier to do if you use cling wrap).
• 6 Beat the eggs and season with salt.
• 7 Dust each fillet with flour, dip into the egg and coat with breadcrumbs.
• 8 Heat up the oil and on medium heat fry chicken fillets, turning so they cook evenly.