- 300 gm of chicken tenderloins
- 1 egg, lightly beaten
- 1 cup of breadcrumbs
- 3 Tbsp oil
- 1 Tbsp butter
- Damson Plum Sauce
Remove any fat from the tenderloins. Dip each piece in the lightly beaten egg and then into the breadcrumbs. Continue crumbing the chicken tenderloins until they are all done. Place on a plate in and refrigerate for 30 minutes.
Heat the oil and butter in a fry pan. When hot, cook the tenderloins in batches until they are golden brown and the chicken is cooked in the middle. Arrange on a plate and serve using the Damson Plum Sauce as a dipping sauce.