On 18th March 2016, This was Dinner…
Well it was a toss up which was the best meal of the week – the koftas or these. I’m not going to choose as they were both very good indeed.
I got the idea of these from the Smitten Kitchen cook book. I must say, adding some mustard to the egg is a revelation!
I love some of the different words we use from English to American. Arugula (rocket) and Cilantro (Coriander) being my favourites, or is that favorites 😉 Oh and a special mention for zucchini although courgette is a good word too.
- Butterfly some chicken breasts then cut in two
- Finely slice a fennel bulb
- Finely shop some garlic
- Bash up some cornflakes and spread on a plate
- Season some cornflour and spread on a plate
- Get olive oil, white wine vinegar, Dijon mustard, wholegrain mustard, egg, rocket & seasoning ready
Throw it together…
Whisk up the egg with some wholegrain mustard, add the garlic and pop on a plate.
Pat the chicken into the cornflour then dip in the egg mixture then coat with the cornflakes. Cover and chill for a bit.
Whisk up some Dijon and wholegrain mustard with a little white wine vinegar and some seasoning then slowly add olive oil to make a dressing, whisking constantly.
Heat some oil in a pan and cook the chicken for 3-4 minutes on each side, depending on the thickness of your chicken, ensuring it is fully cooked through.
Toss the fennel and rocket in the dressing.
Dish it up…
Serve the chicken on the salad with a side of fries
There was far more than this picture would suggest, we picked at it all night!