These deliciously, thin chicken cutlets are coated with cornflakes for a wonderful crunch and are seasoned with a hint of cinnamon and paprika. They are a jot to make and if you cannot find cutlets, simply pound two boneless, skinless chicken breasts to about 1/2″.
2 chicken cutlets or escalopes
1/4 cup Dijon mustard
1 garlic clove, grated or minced
1/2 tsp. ground cinnamon
3 cups crushed cornflakes
1 1/2 tsp. paprika
2 tbs. vegetable oil
arugula and cherry tomatoes, to serve
Take the chicken out of the refrigerator so that it is not ice cold when you cook it.
In a shallow dish, combine the mustard and the garlic. Whisk in the cinnamon and egg. Put the chicken in, turn it over and leave to sit while you prepare the crumbs.
In another shallow dish, toss the cornflakes with the paprika and season. Add the chicken and dredge thickly with the crumbs.
Heat the oil in a heavy-based skillet and fry the chicken for 3 minutes per side, or until crisp and cooked through. Arrange the arugula and tomatoes onto a plate and top with the chicken to serve.