Crumbed chicken breasts:
Using a meat hammer - bash your chicken until nice and thin.
Coat the chicken in the flour first.
Then dip into the egg wash.
Then into the bread crumbs - use your hand this time to flatten the chicken into the crumbs.
Crumb the lot and put them in the fridge for about half an hour.
Fry till golden.
Combine the flour, nutmeg and salt.
Whisk the eggs and milk together and making a well in the middle of the flour - add it to the flour.
Pour the batter into your colander and using a soup ladel stir the mixture - small amounts of the batter dribble hrough the holes - into a bath of boiling, salted water.
They need literally a minute or two in the water to cook.
Remove them with a slotted spoon and plop them into some melted butter - which keeps them nice and moist.
For more of Janice Tripepi
's recipes click here