A crispy chicken breast in a crunchy coating is easily recognisable as a family-friendly meal, the cornflake chicken breast takes that idea and turns it up to 11. We pair it with some buttery parsley potatoes and a simple mustard sauce.
Cornflake Chicken With Crushed New Potatoes and Mustard Sauce.
I have been meaning to play around with cornflakes in a savoury dish forever… When I say forever, the first time I came across it was from a chef called Glynn Purnell.
Since first came across the idea maybe 15 years ago Mr Purnell has gone on to secure a Michelin star and still has a cornflake dish on his menu.
Now my recipe is a wee bit more simple than his. It is effectively a pane chicken recipe, much like my chicken cordon bleu.
By that I mean it is passed through flour, beaten egg and then typically breadcrumbs.
But in this recipe we use cornflakes. It may sound a bit gimmicky and childish, but the flavours work and the crunch is superb!
How Much to Crush the Cornflakes.
Ordinarily, a pane like the one I use in my chicken burger would use fairly fine bread crumbs.
When you are crushing your cornflakes for this recipe then you can avoid going that far.
My experiments concluded that the best way to do this is just to scrunch in your hands.
There is no reason to be too prissy, aim for a good variation in size ranging from 1cm down to large crumbs.
Also, don’t be tempted to fry this cornflake chicken… I tried it at multiple temperatures and it just did not work well.
Roasting this in the oven is by far the best method, odd that the “healthiest” method also worked the best for a change.
The Potatoes and Mustard Sauce.
As is almost always the way, this recipe gives you a complete rounded meal.
We serve our chicken with some crushed new potatoes that are primped with a tomato concasse and plenty of parsley. The green stuff is not a garnish, it is an ingredient, do not skip it.
I like to push the potatoes into a form to create a bed for the sliced chicken breast.
It is a fantastic presentation technique that is really versatile, you will also see it in use in my fancy fish curry!
This cornflake chicken dinner is rounded out with a simple mustard sauce.
When I say simple, it is two types of mustard and some cream that is simmered gently.
That final element sums up this dish, it is remarkably simple but is way more than the sum of its parts.
This Cornflake chicken breast is given a little boost with cayenne pepper before being simply roasted until insanely crispy. It is served with crushed parsley potatoes and a fab mustard sauce.
For the Chicken:
- 2 Chicken Breasts
- 50 g Cornflakes
- 2 Tbsp Flour
- 1 Egg
- 1/4 Tsp Cayenne Peper
- Salt to Taste
For the Potatoes
- 350 g New Potatoes
- 2 Tomatoes
- 15 g Parsley
- 35 g Butter
- Salt to taste
For the Mustard Sauce:
- 100 ml Cream
- 2 Tbsp Dijon Mustard
- 1 Tbsp Wholegrain Mustard
- Begin by bringing a large pan of water to the boil and season generously with salt.
- Cut the new potatoes into bite sized pieces around all roughly the same shape and size as each other.
- Bash the fat end of the chicken breasts a little with a rolling pin. We do not need to flatten completely just even out a little.
- Place the flour in one bowl, the cornflakes in another bowl and the egg in a third.
- Lightly scrunch the cornflakes in your hands to break them up a bit.
- Beat the egg.
- Season the chicken with salt and the cayenne pepper.
- Then dip into the flour followed by the egg and then into the cornflakes.
- Place on a baking grid and cook for 20-25 minutes at 180°C or 350°F.
- You are looking for an internal temperature of 70°C or 158°F when you remove the chicken. The temperature will continue to rise when resting.
- As soon as the chicken goes in the oven drop the potatoes into the boiling salted water.
- Remove and discard the seeds from the tomatoes and then cut into small dice.
- Finely chop the parsley and mix with the tomatoes.
- Mix together the ingredients for the mustard sauce.
- Remove the chicken, tent with foil and rest for 5 minutes.
- When you remove the chicken from the oven heat the sauce and cook for 5 minutes gently.
- Drain the potatoes when they are cooked.
- Return them to the pan and add the butter before gently crushing.
- Mix in the tomatoes and parsley then get creative with your plating.
Amount Per Serving: Calories: 851Total Fat: 41gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 290mgSodium: 1532mgCarbohydrates: 72gFiber: 8gSugar: 10gProtein: 51g
Calorific details are provided by a third-party application and are to be used as indicative figures only.