4 chicken breasts
3 tbsp chopped flat leaf parsley
125ml White Star Super maize meal
80ml bread crumbs
1 egg, lightly beaten
salt and freshly ground black pepper
zest of one lemon
1 large onion, cut into rings
1 tbsp butter
1 tbsp olive oil
1 tsp sugar
1. Put the oven on grill.
2. Mix the White Star Super maize meal, parsley, lemon zest and a bit of seasoning together.
Dip each fillet into the lightly beaten egg, and press into the crumbs to coat each side.
Place in a fridge for 10 minutes to set.
3. In the meantime, melt the butter, oil, sugar and salt in a small frying pan.
Add the onions and sauté over a low heat for 5 - 8 minutes until soft and caramelized.
4. Place the chicken breasts on a baking pan and grill for 5 minutes each side, or until done.
Serve on warm bread rolls with lettuce, tomato and topped with the onion rings. Wash it down with white wine.