Chicken fingers in tuna sauce

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.