Chicken Chop

About this recipe: Growing up, this was a favourite "western" food that we would order at the clubhouse restaurant. The sides that went on this dish would include potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch would be to eat the chicken with chili sauce - preferably Lingam's. If you prefer, mushroom sauce can also be served over the chicken.

Ingredients 
Serves: 2 

• 2 chicken thighs, deboned and pounded to medium thickness
• Flour, for dusting
• 2 eggs,beaten
• 70 g breadcrumbs
• Oil for cooking
• Marinade
• Soy sauce
• Worchestershire sauce
• Black pepper

• Mushroom sauce (optional)
• 1 onion, sliced into rings
• 50 g button mushrooms
• 1/2 cup chicken stock
• 2 tablespoon butter
• Salt and pepper to taste
• 1 teaspoon cornstarch

Directions
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
2. Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
4. For the mushroom sauce:
   Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.