Servings: 2 | Preparation time: 15 minutes | Cooking time: 6-8 minutes
Ingredients
- 2 chicken breast fillets
- 70 g Eatons hot mustard sauce
- 1 garlic clove, finely grated or minced
- ½ tsp Cool Runnings ground cinnamon
- 1 egg
- 75 g cornflakes
- 1½ tsp Cool Runnings paprika
- 2 tbsp British Class coconut oil
Directions
1. Remove the chicken from the fridge and allow it to come closer to room temperature before cooking. If using filleted chicken breasts instead of thin escalopes, pound them evenly to about ½ inch thickness for quicker, even cooking.
2. In a shallow dish large enough to hold both pieces of chicken, combine the mustard and garlic.
3. Add the cinnamon and egg to the dish and whisk until smooth. Place the chicken into the mixture, turning to coat evenly. Let it sit while you prepare the coating.
4. Place the cornflakes in a bowl and crush them gently by hand into coarse flakes (not fine crumbs). Add the paprika and mix well with a fork.
5. Remove each piece of chicken from the mustard mixture and coat thoroughly in the crushed cornflakes. Press lightly to ensure the coating sticks. Place the coated pieces on a wire rack and let them rest for 5–10 minutes to help the coating set.
6. Heat a cast-iron or heavy-bottomed frying pan over medium heat and add enough oil to coat the surface. Once hot, place the chicken in the pan and fry for about 3 minutes on one side. Flip carefully and cook for another 3 minutes, or until golden brown and cooked through. Use a knife or thermometer to check that the center is no longer pink or has reached an internal temperature of 165°F (74°C).
7. Remove from the pan and serve immediately with fresh tomatoes and a bed of rocket or salad greens of your choice.
Spicy Chicken Cutlet Recipe Card
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