Crumbed Chicken with Lemon Sauce

Remove the centre bone from the chicken breasts and cut in two.
Flatten each slightly by putting between greaseproof paper and beating with a rolling pin.
Dip them into flou, then egg, then breadcrumbs.
Refrigerate until ready to fry them.
Heat the oil and butter in a frying pan and when the butter is foaming add the chicken breasts.
Fry on both sides for a few minutes.

Lemon Sauce.
Half a Lemon.
2 egg yolks
125 g butter (pref unsalted)
salt and pepper
paprika

Put the juice and zest of half a lemon and the egg yolks into the food processor bowl with the chopping blad in place.
Melt the butter. Set the food processor going and slowly pour the butter through the feed tube.
All ingredients will quickly combine
Season with salt and pepper.
Put a spoonful on each chicken piece before serving and sprinkle with paprika. Keep the sauce warm by transferring it to a jug or bowl and standing it over hot water.