Chicken breast – 1 piece, boneless and skinless

Eggs – 3 large

Parsley – 30 g (1 oz), chopped

Salt – 10 g (0.35 oz)

Black pepper – 5 g (0.18 oz)

Flour – 200 g (7 oz)

Mozzarella cheese – 100 g (3.5 oz), shredded

Mayonnaise – 50 g (1.76 oz)

Oil – for frying (around 1/2 cup)

For the sauce:

Oil – 20 ml (0.7 fl oz)

Butter – 40 g (1.4 oz)

Flour – 70 g (2.47 oz)

Milk – 400 ml (13.5 fl oz)

Nutmeg – 4 g (0.14 oz)

White pepper – 4 g (0.14 oz)

Salt – 10 g (0.35 oz)

Instructions:

Prepare the chicken: Cut the chicken breast into thin strips or small pieces. Season with salt and pepper.

Make the dredge: In a large bowl, whisk together the eggs, parsley, salt, and pepper. In another bowl, place the flour.

Dredge the chicken: Dredge each piece of chicken in the flour, then coat it in the egg mixture. Finally, coat the chicken in the panko breadcrumbs.

Fry the chicken: Heat oil in a large skillet over medium heat. Fry the chicken for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Make the sauce (béchamel sauce): In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, nutmeg, white pepper, and salt, until the sauce thickens and becomes smooth.

Serve: Plate the chicken fritters and spoon the sauce over them. Enjoy!

Tips:

You can adjust the amount of oil for frying depending on the size of your skillet and how many chicken pieces you can cook at once.

If you don’t have white pepper, you can use black pepper instead.

You can also use any type of cheese you like in the sauce, such as cheddar cheese or Parmesan cheese.

Leftovers can be stored in the refrigerator for up to 3 days.

I hope this is helpful!