Flying Meat

Instructions

• Preheat the oven to 425°F (220°C).

• Carefully trim away any fat or slimy bits from the chicken breasts, and remove the semi-attached “fillet” part (if it hasn't already been removed by the butcher). Place a chicken breast between two sheets of waxed paper on a wooden cutting board or other sturdy surface. Pound the chicken breast to an even thickness - about ¼ in. (0.5 cm) thick. Set aside each chicken breast when flattened, and repeat with remaining breasts. (The bits of “fillet” that you removed can simply be breaded without flattening.)

• Meanwhile, arrange the following things on the counter. Place the lemon juice in a small bowl. Measure the flour onto a sheet of waxed paper. Beat together the egg and milk in a medium bowl. Measure the bread crumbs onto another sheet of waxed paper. Pour the vegetable oil onto a baking pan (with sides) large enough to accommodate all the pounded flying meat in a single layer. (If necessary use two pans.)

• Working with one slab of flying meat at a time, first brush both sides with lemon juice. Then coat with flour, dip into the egg mixture, and finally coat both sides completely with crumbs. Place on the oiled baking pan. Repeat with each breast. Bake for 10 minutes, then turn flying meat over and continue baking for another 15 minutes - or until slightly browned and crisp.

• Serve immediately with a squeeze of lemon juice and a selection of dipping sauces.