Sesame Chicken

Serves 4 

Preparation: 30 minutes 

4 skinless, boneless chicken breasts 

¾ cup flour, seasoned with salt, pepper and paprika 

1 egg 

½ tsp olive oil 

½ cup grated parmesan 

½ cup fine bread crumbs 

¾ cups sesame seeds 

1 to 2 tsp cooking oil 

3 tbsp butter 

2 tbsp fresh parsley, minced 

2 tbsp freshly squeezed lemon juice 

1 to 2 tbsp Conimex Ketjap Manis soy sauce 

Pound chicken breasts until thin and even. 

Put flour and seasonings in a bag and dredge chicken to coat. 

Beat egg with olive oil, dip floured chicken in egg mixture.

Lining up plates, dredge chicken in parmesan, then bread crumbs, then sesame seeds. Lay them on a sheet of wax paper.

Heat oil in large frying pan. Saute chicken slowly on both sides until cooked through and coating is crisp. Remove to a warm platter.

Drain excess oil from skillet and over medium heat, add butter, cooking until butter is golden. Remove from heat and immediately stir in parsley, lemon juice and soy sauce. Pour over chicken and serve immediately.