Mustard chicken Milanese

Name: Mustard chicken Milanese
Total time: 45 min
Yield: 4
Ingredients: 4 x 120 g free-range chicken breasts; 4 tablespoons English mustard powder plus 4 teaspoons; 50 g mature Cheddar cheese; 4 slices of higher-welfare smoked ham; 4 tablespoons plain flour; 7 large free-range eggs; 200 g breadcrumbs; olive oil; 1 eating apple; 2 medium beetroot; 1 tablespoon cider vinegar; extra virgin olive oil; 100 g watercress; 12 cornichons

With apple & beet salad

Serves 4

Cooks In45 minutes

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Jamie Magazine Chicken Mains

Nutrition per serving

Calories 640 32%
Fat 33.2g 47%
Saturates 7.9g 40%
Sugars 8.2g 9%
Salt 2.2g 37%
Protein 47.2g 94%
Carbs 41g 16%
Fibre 2.8g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

4 x 120 g free-range chicken breasts
4 tablespoons English mustard powder , plus 4 teaspoons
50 g mature Cheddar cheese
4 slices of higher-welfare smoked ham
4 tablespoons plain flour
7 large free-range eggs
200 g breadcrumbs
olive oil
1 eating apple
2 medium beetroot
1 tablespoon cider vinegar
extra virgin olive oil
100 g watercress
12 cornichons

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Jamie Magazine

By Jamie Oliver

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Method

Lay the chicken breasts on a chopping board, slice through the side of each, then open out like a book.
Season, then wrap each breast in a layer of clingfilm and bash with a rolling pin until ½cm thick.
Mix the 4 teaspoons of mustard powder with a little water in a small bowl until you have a paste. Using a pastry brush, cover the cut side of each chicken piece with the paste.
Grate the cheese over the mustard and lay a slice of ham on each, pressing down to stick it together.
Place three dinner plates in a line on your worktop: on one, mix the remaining 4 tablespoons of mustard powder with the flour, and season.
Break 3 of the eggs into a small bowl and beat with a fork, then pour onto the second plate. Tip the breadcrumbs onto the final plate.
Heat 1 tablespoon of olive oil in a large frying pan over a medium heat.
Dip each breast into the flour mixture, until evenly coated, then dip it into the egg. Allow the excess to drip off, then dip into the breadcrumbs to coat.
When the pan is hot, fry the breasts one or two at a time for 3 to 4 minutes on each side, or until cooked through.
In a separate frying pan, fry the remaining 4 eggs in a lug of olive oil until cooked to your liking.
Core the apple and cut into thin matchsticks. Scrub and thinly slice the beetroot.
Mix together the cider vinegar and 4 to 5 tablespoons of extra virgin olive oil in a bowl, then toss through the watercress, apple and beetroot.
Remove the chicken breasts from the pan and serve each with a fried egg on top, salad and cornichons.