• 2 chicken escalopes (or breast fillets)
  • 70 grams dijon mustard
  • 1 clove garlic (peeled and finely grated or minced)
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 75 grams cornflakes
  • 2/3 teaspoons paprika
  • cherry tomatoes (to serve with)
  • rocket


  1. Bash out breasts to thin escalopes
  2. In dish spoon in the mustard, garlic, cinnamon and egg and whisk to combine.
  3. Put the escalopes in, turn them, and leave to sit
  4. Put the cornflakes into a bowl and crush them by hand then add papprica
  5. Dredge the eggandmustardsoaked 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
  6. Fry and serve on top of rocket and tomato salad