BREADED CHICKEN AND CITRUS SALAD

Ingredients (serves 2): 

For the chicken:

- 1 large skinless chicken breast 

- 60 g flour

- 2 eggs

- 60 g panko breadcrumbs 

- 1 tsp cayenne pepper 

- 1 tbsp herbes de provence 

- Salt and pepper 

- vegetable oil for cooking 

For the dressing: 

- 1 tbsp wholegrain mustard 

- 1 tsp honey 

- The juice of 1 clementine

- 4-5 tbsp extra virgin olive oil 

- Salt and pepper 

For the salad:

- 1 red chicory

- ½ radicchio 

- ½ small lettuce 

- The segments of 1 clementine

Method:

Cut the chicken breast in half. Place a layer of baking paper on your work surface and add the chicken filets on top. Cover with another piece of baking paper and, using a rolling pin, bash the chicken until it is about 1 cm thick. Season with salt and set aside. 

In a mixing bowl, combine the wholegrain mustard, clementine juice, honey, salt and pepper. Slowly pour the olive oil and whisk until beautifully combined. Add the clementine segments, chicory, radicchio and lettuce. Mix until all the salad is coated and set aside. 

In a large saucepan, heat about 300 ml of vegetable oil. Mix together the panko breadcrumbs, cayenne pepper, herbes de Provence, salt and pepper. 

Put the flour on a plate and the eggs on another plate. Pat dry the chicken breasts, then dip in the flour to coat, into the egg and finish into the breadcrumbs.

Cook the chicken in the hot oil for about 2-3 minutes each side until completely golden, then lift out onto a plate. Season with sea salt and serve with the citrus salad.