Serves 4
Preparation Time 15 minutes
Cooking Time 10 minutes

• 4 chicken-breast fillets
• 3ml mustard powder
• 100ml flour
• 1 egg, lightly beaten
• about 150ml fine polenta
• 50ml canola oil
• 50ml butter
• potato wedges, steamed vegetables and lemon wedges, to serve

1 Cut the chicken fillets in half horizontally, but not all the way through. Cover with pieces of grease proof paper or clingwrap and use a meat mallet or the palm of your hand to flatten the chicken out more evenly.
2 Mix the mustard powder into the flour. Place the egg, flour mixture and polenta into separate flat bowls. First coat the chicken in flour, then in egg and then in polenta. Make sure that each piece is evenly coated.
3 Heat the oil and butter in a large frying pan over medium heat. Add the chicken pieces and fry on both sides for about two minutes, or until the chicken is cooked through. Serve with potato wedges, steamed vegetables and lemon wedges.

Text and image: Ideas