Ingredients

1 whole chicken

200 g corn flour

3 eggs

200 ml chicken stock

300 g breadcrumbs

2 tsp Lea & Perrins sauce

20 g HP sauce

5 g light soya sauce

1 big onion

Salt, pepper

Method

Clean, cut and debone chicken. Divide into breast and leg and flatten the meat with the side of your chopper.

Season with salt, pepper and toss in corn flour. Dip in egg and coat with breadcrumbs.

Heat pan, add oil and panfry chicken till cooked and breadcrumb is slightly browned.

Pour gravy over chicken and serve with potatoes and vegetables of choice.

To make gravy:

Slice onions. Saute onion rings in pan till slightly brown at edges. Add Lea & Perrins sauce and HP sauce.

Add chicken stock and bring to boil. Thicken with a bit of cornflour.