2. Fold the chicken breast over, tucking the
edges in and securing with toothpicks.
3. Season the breadcrumbs with salt and
freshly ground black pepper, and pour
out onto a plate. Dip each rolled chicken
breast into the flour, then into the beaten
egg. Roll in the breadcrumbs to coat the
4. Heat the oil and butter in a non-stick
frying pan until bubbling. Fry the chicken
breasts over a moderate heat for about
10 to 15 minutes, turning regularly. Place
on absorbent paper to drain. Serve
immediately with potatoes and roast
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