Pane the chicken shake off all surplus crumbs

Neaten and mark on on side with a palette knife

Heat the oil and 50 g (125 g for 10portion)of butter or margarine in a saute pan

Gently fry the supremes to a golden brow on both side (6-8 min) use a probe to check that the center has reached 75

Dress the supremes on a flat dish and keep warm

Mask the supremes with the remaining butter cooked to the nut brown stage

Surround the supremes with a cordon of jus lie during service