Crunchy Chicken Cutlets

Chicken escalopes coated in crushed cornflakes, cinnamon, and mustard, then pan-fried until golden and served with fresh rockets and tomatoes.

Chicken Quick Main Course Dairy Free Fried

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

50.1g

per serving

100.2 g total

Fat

27.2g

per serving

54.4 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

piece

Egg

Free-range

Fruits

piece

Lemon

Cut into wedges

GrainsCereals

Cornflakes

Coarsely crushed

Meat

200

Chicken

Escalopes or breast fillets, preferably organic

NutsSeeds

clove

Garlic

Finely grated or minced

2.5

Cinnamon

Ground

7.5

Pimentón Picante

Or paprika

OilsFats

Sunflower Oil

Vegetables

handful

Cherry Tomato

Halved

handful

Rocket

Or salad leaves of choice

Method

Fry chicken for 3 minutes on each side until cooked through.

Heat 30ml oil in a heavy-based frying pan.

Place chicken on a wire rack for 10 minutes to dry.

Dredge each chicken piece in cornflakes until well covered.

Crush cornflakes by hand in a bowl and mix with paprika.

Coat the chicken in the egg mixture and let sit.

Whisk mustard, garlic, cinnamon, and egg in a shallow dish.

Remove chicken from fridge to reach room temperature.

Serve chicken on plates with tomatoes, rocket, and lemon wedges.