From Nigella's 'Simply Nigella', this is indeed that. Serve with a leafy salad, or some lemony beans.
- 750g chicken breasts
- 1/4 cup dijon mustard (around 70g)
- 1 clove garlic, peeled and crushed
- 1/2 tspn ground cinnamon
- 1 1/2 tspn paprika
- 1 egg
- 3 cups (75g) cornflakes
- Sunflower oil (or any other neutral oil)
- 1 lemon, cut into wedges
- Firstly, beat the chicken within an inch of its life... around 2cm thick, not schnitzel thin. Make sure it's uniform, and it helps if it's with a meat mallet - the seasonings take a lot better.
- In a medium bowl, combine the dijon, mustard, spices and egg. Whisk to combine. Throw in the chicken, toss to combine. Leave to sit while you prepare the 'crumbs'.
- Put the cornflakes in another bowl and crush them by hand. Unfortunately, you'll not be crushing them to within an inch of their lives... just so that they're coarsely crushed flakes - not dust.
- Dredge the chicken in the cornflakes one-by-one, so that they are well covered, then transfer to a wire rack for 5-10 minutes, so that they can dry out a bit.
- Heat the oil in a pan and, when hot, fry for around 3 minutes on both sides. The chicken should be cooked through by now (though it's worth checking), so put back on the wire rack and put in the oven (tray underneath for cornflake escapees) to keep warm, and re-crisp.
- When all fillets are done, serve with your leafy salad and a wedge of lemon.
Preparation time: 15 minutes
Cooking time: 15 minutes