In other words chicken escalopes.
2 chicken escalopes (200-300g total)
1/4 cup (70g) mustard
1 clove garlic, peeled and finely grated
1/2 teaspoon ground cinnamon
3 cups (75g) cornflakes
1 1/2 teaspoons paprika
2 x 15ml tablespoons olive oil
cherry tomatoes and rocket or salad leaves of your choice to serve
1 lemon, cut into wedges
1. Take the chicken out of the fridge so that it isn’t cold by the time you get frying. If you are using filleted chicken breasts, rather thank escalopes, then proceed this way:
One at a time place the chicken breasts on a chopping board lined with cling film, cover the chicken with another layer of cling film and bash the living day lights out of them with a rolling pin.
2. Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture whilst you prepare the “crumbs”.
3. Put the cornflakes into a bowl and crush them by hand. This sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarse lay crushed flakes, but not dust. Add the paprika and use a fork to mix it in.
4. Dredge the egg-and-mustard-soaked escalopes, one by one, in the conflate crumbs, so that they are well covered, and then transfer to a wire rack for 5-10 minutes so they can dry out.
5. Heat the oil in a cast-iron pan or heavy based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates already strewn with tomatoes and rocket or salad leaves of your choice.
Taken from the Simply Nigella cookery book by Nigella Lawson, page 45.