I got this recipe from one of my all-time favourite cookbooks- The Smitten Kitchen Cookbook. As I’ve said before I love Deb’s recipes, so when my boyfriend and I wanted to attempt to recreate a meal we had in London this book was the first place I turned!
We had picked up some particularly nice chicken breasts from M&S, and wanted a recipe that would do them justice- and be a bit different from our usual chicken go to of Japanese curry! Whilst in London last year we had Chicken Milanese at the hotel we were staying at, and my boyfriend has been raving about it since. As he particularly likes mustard I suggested the Smitten Kitchen version. I also trusted the recipe enough to brave one of my kitchen fears; frying in hot oil.
As said in Deb’s recipe we topped the chicken with a rocket salad, although it was missing the fennel present in the original as there wasn’t any at the local store. Due to this I halved the dressing recipe, which was more than enough to richly coat the leaves and drizzle on the chicken. We also served it with oven fries.
Although there were a couple of elements that could have been better, I think this is on my part due to timing and practice. This is definitely a recipe that I want to practice and perfect. It is super crispy, flavourful and delicious, don’t skip the rocket because it pairs so well with the chicken!
- 2 Chicken Breasts (Boneless, Skinless)
- 65g Plain Flour
- 1 egg white
- 2 tbsp. Smooth Dijon Mustard
- 2 Garlic Cloves, Finely chopped.
- 1tsp. dried oregano
- ½ tsp. freshly grated lemon zest
- 80g Panko Breadcrumbs
- Mix of olive oil and veg oil for frying (I used olive oil and rapeseed oil)
For the salad and dressing
- Small bag of rocket leaves
- 1 ½ tbsp. freshly squeezed lemon
- 1 tbsp. whole grain mustard
- ½ tbsp. Smooth Dijon mustard
- 40ml Olive oil
On a cutting board with a sharp knife carefully butterfly the chicken breasts, and slice them all the way through so that you end up with four thin pieces- this was the first time I have tried this so mine ended up quite uneven, so go slowly and try to cut evenly through the middle.
Place the chicken between two pieces of clingfilm, and pound out the chicken to 0.5cm in thickness using a meat pounder. Once again mine ended up a little thicker in places, which I didn’t realise until after frying them! So try ensure you have an even thickness throughout. Then season the chicken on both sides with pepper and salt.
Get three big plates (Mine were brilliant due to having a large lip round the edges) place them on your counter. On the left place your flour, on the right spread out the panko. Then in a small bowl whisk together the 2tbsp. Dijon, garlic, oregano, lemon zest and the egg white. Pour half of this mixture into the centre of the middle plate.
Dredge each piece of chicken lightly in the flour, then heavily in the mustard mixture and then generously in the panko. I tried to use only one hand to do the mustard mixture, leaving me with a relatively clean hand with which to help cover the chicken in panko. After doing the first two pieces of chicken refill the mustard mixture. Then do the final two pieces. Place the breaded chicken on a large tray, and cover with clingfilm. Chill in the fridge for one hour or up to one day. I chilled mine several hours before when I planned to cook dinner so I could tidy up the mess I had already made and make dinner quicker once we were hungry.
You were supposed to preheat the oven to 80°c /Fan 60°c however due to the fact that we were also going to be cooking fries, we just slipped the cooked chicken in the oven with the fries for a few mins whilst we cooked the other portions. So if only cooking the chicken preheat the oven!
Pour 1cm of your oil into a deep frying pan. Heat over a medium high heat. Test the heat by flicking some water into the oil, if it hisses it is ready. I could fit two pieces of chicken in at a time.
Cook the chicken until golden brown on both sides. It should take around 3-4 mins for the first side and 2-3 mins for the second. Remove the chicken from the heat and place on paper towels. Salt and pepper both sides. Once it has drained the excess oil, place on a tray in the warm oven. Repeat with the remaining chicken.
Whilst cooking the chicken prepare the salad. In a small bowl whisk together the lemon juice and mustard, then add the olive oil in a thin stream whilst whisking. Pour ¾ of this mixture into a larger bowl and add the rocket. Toss when you are ready to serve.
To serve place the chicken onto the plate, drizzle some of the retained dressing on the chicken and pile the rocket on top.