Crunchy Chicken Cutlets
Introduction
I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes. This is particularly handy if you want a gluten-free crunch, though do check the cornflake packet to be sure. You can buy chicken escalopes already beaten, but otherwise just buy a couple of chicken breasts and, one at a time, place them on a chopping board lined with clingfilm, cover the chicken with another layer of clingfilm and bash the living daylights out of them with a rolling pin. This is a gratifying way to de-stress at the end of a long day.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
2 chicken escalopes (or breast fillets) 200-300g/8-10 oz total
70 grams Dijon mustard
1 clove garlic (peeled and finely grated or minced)
½ teaspoon ground cinnamon
1 large egg
75 grams cornflakes
1½ teaspoons paprika (or Pimenton picante)
2 tablespoons sunflower oil
1 lemon (cut into wedges)
cherry tomatoes (to serve with)
rocket (or salad leaves of your choice to serve)
¼ cup Dijon mustard
½ teaspoon ground cinnamon
1 large egg
3 cups cornflakes
2 tablespoons vegetable oil
1 lemon (cut into wedges)
cherry tomatoes (to serve with)
arugula (or salad leaves of your choice to serve)
Method
Take the chicken out of the fridge so that it isn’t too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described in the Intro.
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 while you prepare the”crumbs”.
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 coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.
Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5–10 minutes so they can dry out.
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.
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 arugula or salad leaves of your choice.
Additional Information
MAKE AHEAD: Coat escalopes, then put on a baking sheet lined with baking parchment, and freeze. Once solid, transfer to a resealable bag and freeze for up to 3 months. Cook directly from frozen, adding 1–2 minutes to the cooking time, and ensure cutlets are cooked through before serving.
