This usually goes down well with the children.  A home made fried chicken is always popular choice.  I tend to serve it with salad as a healthy option.

I find that buying chicken breast fillets are pretty expensive. The cheap option is to debone chicken joints to use with this recipe.  It’s more fiddly to do, but I find it more tastier.

For the sweet chilli sauce I usually buy the ready made ones in my local Chinese/ Filipino store.

Chicken Escalopes with Sweet Chilli Sauce & Summer Rice Salad

Ingredients:

• 1 chicken about 3lb jointed into 8 pieces (boned and skinned)
• 1 small white loaf (crust removed)
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley & tarragon
• 2 eggs beaten
• Sunflower oil for frying

1. Place chicken fillets between 2 sheets of cling film, then tap the fillets with a rolling pin until they have increased in size by half.
2. Dice the bread and process in a food processor to crumbs, then transfer into a wide bowl.  Season the escalopes with salt and pepper.  Brush them with mustard and sprinkle each with some of the chopped herbs.
3. Dip the escalopes into the beaten egg to coat on all sides.
4. Turn the escalopes in the breadcrumbs to coat well.  Heat both pan and 1cm oil before adding the meat.  Fry the escalopes in the oil for 4-5 minutes, until golden brown.  Drain on paper. Set aside.

Rice Salad

• 5 cups long grain basmati rice cooked and cooled.
• 100g cooked garden peas
• 1/2 green pepper
• 1/2 red pepper
• half chopped red onions
• chopped chives
• 1tbsp chopped parsley
• salt & pepper to taste
• sesame seeds to sprinkle on top

Mixed all the ingredients above, then add salt and pepper, sprinkle sesame seeds on top before serving.