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Mustard chicken Milanese
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Total Time:
45 minutes
Ingredients:
  • 4 x 120 g free-range chicken breasts
  • 4 tablespoons English mustard powder plus 4 teaspoons
  • 50 g mature Cheddar cheese
  • 4 slices of higher-welfare smoked ham
  • 4 tablespoons plain flour
  • 7 large free-range eggs
  • 200 g breadcrumbs
  • olive oil
  • 1 eating apple
  • 2 medium beetroot
  • 1 tablespoon cider vinegar
  • extra virgin olive oil
  • 100 g watercress
  • 12 cornichons
Instructions:
  • Place the chicken breasts on a chopping board and slice through the side of each, opening them up like a book. Season the chicken. Wrap each breast in clingfilm and gently pound with a rolling pin until ½cm thick. In a small bowl, make a paste by mixing 4 teaspoons of mustard powder with water. Brush the mustard paste onto the cut side of each chicken piece. Sprinkle grated cheese over the mustard and layer a slice of ham on each, pressing down to seal. Spread a mixture of 4 tablespoons of mustard powder and flour on one plate, beat 3 eggs in a separate plate, and spread breadcrumbs on a third plate. Heat olive oil in a frying pan. Coat each chicken breast in flour, then egg, then breadcrumbs. Fry the breasts in the pan for 3 to 4 minutes on each side until cooked through. In another pan, fry 4 eggs in olive oil. Cut the apple into matchsticks and thinly slice the beetroot. Toss watercress, apple, and beetroot in a bowl with cider vinegar and extra virgin olive oil. Serve the chicken breasts with a fried egg on top, salad, and cornichons.

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