• per person
  • 1 breast of chicken
  • 50 g seasoned flour
  • 1 egg
  • 25 g unsalted butter
  • 50 g breadcrumbs
  • for the banana fritters
  • 100 g self-raising flour
  • 1 egg
  • baking powder
  • 1 banana
  • unsalted butter
  • 30 ml milk


  • Dip the chicken breast in the season flour: Beat the egg. Then dip the chicken into the breadcrumbs to coat thoroughly.
  • Melt a little butter in the pan over a medium heat and then cook the chicken in this for around 8 minutes per side, turning once. Remove from heat when ready (finish in the oven if you prefer).
  • Make the banana fritters by mixing together the flour, egg, teaspoon of baking powder and milk until a batter is formed. Dice the banana and mix into the batter. Melt a little butter in a frying pan and fry little rounds of the battered banana until golden brown.
  • Serve these with the cooked chicken, garnished with chips or rice or potato croquettes.


Eamon's note: Some recipes call for a ring of pineapple on top and then half a cherry on top. Some recipes call for a cream or white sauce.