Chicken fillets with a spicy, slightly herby crispy crumb coating served with a blue cheese dipping sauce.
If that isn't enough add a couple of jacket potato halves that have had the potato removed, add butter, season and then put back into the skins and baked till the top goes crispy.
You can of course use chicken mini fillets for this - I didn't have any so sliced breast fillets into strips.
The spice and herb mixture you can make up as you go along like I did - just use whatever takes your fancy, as always you don't have to follow exactly what I did.
*If you can't get Panko crumbs just use bread that's a couple of days old - whiz into crumbs and lightly toast them in a dry frying pan - this will make them extra crispy, just like Panko.
To make enough for two you will need:
2 nice fat skinless chicken fillets each sliced lengthwise into four or five strips
4 dinner plates
a big handful of flour
1 egg - lightly beaten
1 egg - lightly beaten
a couple of handfuls of Panko crumbs (Japanese style breadcrumbs)
a tablespoon each of the following:
and two tablespoons of Pimenton de la vera (Spanish Papika)
a pinch of salt
a couple of glugs of vegetable oil for frying
How to do it:
Line up the three dinner plates and from left to right put the flour on the first one, the beaten egg on the second one.
On the third plate, mix together the breadcrumbs, garlic, thyme, rosemary, marjoram, basil, Pimenton and a pinch of salt.
In this order (so plates from left to right) dip the chicken one bit at a time first into the flour, then the egg, then the crumbs coating well at each stage.
As you've done each piece of chicken you can put it onto the forth plate!
Have a clear up then out a big frying pan on the heat and add a couple of glugs of oil. The oil will need to be hot or your chicken will be soggy.
When it's ready to cook add the chicken one piece at a time and cook for two minutes before turning over to cook the other side.
The exact time will of course depend on how thick your fillets are.
Fry until they are nicely cooked through and are golden brown.
Serve straight away.
The Blue Cheese Dipping sauce:
The sauce I made up as I did the chicken, it has a very strong taste which you either like it or you don't. I didn't like it but Paul loved it.
about 80g or half a pack of Galbani Dolcelatte cut into small cubes, just mix with soured cream, taste then add a pinch of salt if you think it needs it.