Time to prepare: Approximately 1 hour (overnight marinade). Cooking time: 5-7 minutes. Servings: 4. (Skillet - medium heat).

4 chicken breasts
1/2 tsp. salt
2 tbsp. cooking oil
1 clove garlic
3/4 tsp. basil
Juice of 1 lemon
1/4 tsp. curry
1 shallot, minced

Dredge mix: 2 tablespoons flour, 1 egg mixed with 1 tablespoon water, 3/4 cup seasoned bread crumbs, 3 tablespoons grated Parmesan, 1/2 teaspoon salt, 4 tablespoons butter.

Skin and bone chicken. Trim excess fat and membranes and pound chicken to flatten a little. Rub peeled garlic in a shallow glass bowl, discard or leave garlic in bowl for marinade. Mix ingredients and add chicken, turning once to coat. Cover with plastic wrap and marinate overnight, turning once more.

Remove chicken from marinade and coat with flour. Dip into egg and water mixture, then into a mix of bread crumbs, cheese and salt. Melt butter-butter and fry chicken, uncovered, turning once, over medium heat for 5-7 minutes or until it is firm and has lost its pinkness but is not dry.