Crispy nut de volaille

Active ingredients

• 130 g of chicken breast
• 1 spoon of peanut butter, velvety
• Salt, pepper
• 1 egg
• Flour
• Breadcrumbs

<li> Oil

Preparation:

Soften the meat with a meat mallet, making the edges especially flat. Season with salt and pepper, use the peanut butter and cover firmly. Coat with flour, egg, breadcrumbs and once again in egg and breadcrumbs. Fry in deep oil till golden, however not too quick, otherwise the meat will be raw within.