Parisian Chicken Cutlet

For the Parisian chicken cutlet, wash the chicken, pat dry and remove the bones with a very sharp knife. Rub the meat with roast chicken seasoning, crack the egg and whisk with a pinch of salt.

Roll the meat first well in flour and then pull it through the egg. Heat butter and oil in a coated pan until medium hot. Put in the thighs and fry slowly for about 7 minutes on each side.

If there is any egg left, spread it over the top. Arrange the Parisian chicken cutlet and serve.

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