Serves: 2
Ingredients
● 2 chicken thighs, deboned and pounded to medium thickness
● Flour, for dusting
● 2 eggs,beaten
● 70 g breadcrumbs
● Oil for cooking
Marinade
● Soy sauce
● Worchestershire sauce
● Black pepper
Mushroom sauce (optional)
● 1 onion, sliced into rings
● 50 g button mushrooms
● 1/2 cup chicken stock
● 2 tablespoon butter
● Salt and pepper to taste
● 1 teaspoon cornstarch
Directions
1. Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
2. Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
4. For the mushroom sauce:
5. Saute the onions in butter until it is soft. Add mushrooms and saute for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.
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