Chicken fingers in tuna sauce
courses
second
method
up to 45 minutes
difficulty
easy
cooking
-
ingredients
For 4 people
  • 400 g chicken breast
  • 70 g plain flour
  • 100 g breadcrumbs
  • 3 eggs
  • Carli Pure Olive Oil
  • Tuna sauce
  • Capers
  • Salt and pepper to taste
Chicken fingers in tuna sauce
Tasty chicken fingers, with our Olive Oil Tuna Sauce dip.

METHOD

Remove the fat from the chicken breast, and cut lengthwse into strips of a width of about 1 cm. Lightly salt and pepper.

Break the eggs into a bowl and beat them with a fork. Pour flour and breadcrumbs into two other bowls.

Heat an abundant quantity of Pure Olive Oil in a frying pan. Heat on a high flame. Flour the chicken breast strips a little at a time, then dip them in the beaten egg and then the breadcrumbs. Lastly, fry them in the olive oil at a high temperature. When nicely browned, dry the chicken fingers on kitchen roll paper, and then leave them to cool.

Pour the Tuna sauce into small glass containers and garnish with a few capers. The chicken fingers are served with long toothpicks to dip the pieces into the tuna sauce.

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