Chicken and egg

Serves 2

(Jason Lowe)

This is a meaty version of my boiled egg with asparagus soldier dish. I've used the under-fillets off the breast for this and just cut them in half lengthways.

You can serve this simple dish with some mayonnaise mixed with some chopped green herbs if you wish.

2 chicken fillets, halved lengthways
Salt and freshly ground black pepper
Flour for dusting
1 egg, beaten
30g fresh white breadcrumbs
Vegetable or corn oil for deep frying
2 duck's eggs

Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Season the chicken pieces and dust with flour. Pass them through the egg, then the breadcrumbs and re-shape them by rolling them in your hands.

Soft-boil the duck's eggs for 4-5 minutes, and while they are cooking deep-fry the chicken for a couple of minutes until golden, then remove with a slotted spoon and drain on some kitchen paper. To serve, cut the tops off the eggs and serve in an egg cup on a plate with the chicken pieces and a spoonful of the herb mayonnaise, if using.