Chicken Cutlet with Red Bell Pepper Jam

INGREDIENTS:

600 g chicken breast filled, pounded to flatten
1 tsp red hot chili sauce [Marinade]
2 tsp mustard [Marinade]
2 tsp palm oil [Marinade]
2 pc large red bell peppers, sliced into thin strips [Jam]
1.75 cups water [Jam]
1 cup sweet chili sauce [Jam]
1.5 tsp sesame seeds, toasted [Jam]
1 tsp sesame oil [Jam]
1/4 cup sugar [Jam]
1 tsp iodized salt, to taste [Jam]
1 tsp pepper, ground, to taste [Jam]
1/4 cup flour [Dredge]
2 pc egg white [Dredge]
1/2 cup breadcrumbs [Dredge]
2 tbsp palm oil [Dredge]

PROCEDURE:

1. Marinate chicken for 30 minutes.
2. Combine ingredients for jam and simmer until bell peppers are soft and sauce is thick, stirring occasionally.
3. Dredge chicken in flour, dip in egg white then roll in breadcrumbs. Deep-fry until golden brown. Serve with jam.

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