Sat, 1 July 2017
Ingredients:
1 good quality chicken breast sliced in half
75g flour
1 egg, whisked with 3 tbsp milk
100g toasted walnuts, lightly crushed
100g Panko Breadcrumb..Or normal if unavailable..Mix with the walnuts in a bowl
Pinch salt and pepper
50g roasted pecans..5 mins in the oven broken
1 Tbsp wholegrain mustard
3 tbsp maple syrup
3 tbsp of good quality vinegar white wine or tarragon
100ml vegetable or pomace oil
Method:
1. In a bowl, coat the chicken breast in the flour then dip into the egg mix, then into the nut and panko mix to coat the chicken breast evenly.
2. Fry in a little vegetable oil on a medium heat for approx 5 mins each side until golden in colour both sides and cooked through fully
3. In a small bowl, mix the mustard, vinegar, maple syrup and broken pecans together
4. Start slowly drizzling the oil while continuously whisking the mixture to get a nice smooth vineraette
5. Season with a pinch of salt and pepper and a squeeze of lemon juice to taste
6. Arrange the chicken on a plate and place the organic salad leaves on top
7. Drizzle with the pecan maple dressing and enjoy
