You will need
- 4 x chicken breasts, skinned
- 200g butter
- 2 x cloves of garlic, crushed
- 300g Panko breadcrumbs
- 1 heaped tsp Dijon mustard
- 2 x eggs, beaten
- Salt and pepper
- 750g potatoes for roasting
- Sunflower oil
- cloves garlic, crushed
- Few sprigs of fresh rosemary
- MezzeSoul pomegranate English mustard sauce
- 2 x Lemon quarters to serve
Let's get busy
- Pre heat the oven to 180°C
- Peel the potatoes and cut them into long wedges, approx 8 wedges per average size potato. Place them on a large baking tray and add a few sprigs of rosemary, a generous grind of black pepper, and crushed garlic. Then add 3 tablespoons of sunflower oil and coat well using your hands.
- Place the potatoes into the hot oven and cook until golden brown, crispy and sizzling. This should take around 1¼ hours.
- Now, take the chicken breasts, and cut them into fat finger shapes, approximately 4-6 per breast, depending on their size.
- Take two large plates –on one, crack 2 eggs and beat well. Add a heaped teaspoon of Dijon mustard, salt, pepper and the crushed garlic and incorporate well. On the other plate, place the Panko breadcrumbs.
- Take a piece of chicken, and immerse it into the egg mixture, covering well. Then pick it up and place onto the breadcrumbs plate, making sure you get an even covering on both sides.
Repeat with all chicken fillets, topping up the egg mix and breadcrumbs.
- When the potatoes are nearly cooked, take a large frying pan, and melt a large knob of butter. Fry the escalopes of chicken, four at a time, so that you don’t overcrowd the pan and lose the heat. Fry until just golden on each side and then place on a plate with kitchen towel to degrease.
- Melt another chunk of butter and fry the next two pieces.
Ready to serve, when all escalopes have been fried and are drying off. Serve with MezzeSoul pomegranate English mustard and pieces of lemon. Take the potatoes out of the oven, salt them to taste, and serve.