Crunchy Chicken Cutlets

This is Nigella's recipe but I used an airfryer rather than shallow frying. Crunch was on point.

Ingredients

• 2 chicken escalopes (or breast fillets, flattened)

• 70g Dijon mustard

• 1 clove garlic, minced

• ½ tsp ground cinnamon

• 1 large egg

• 75g cornflakes

• 1½ tsp paprika

• Sunflower oil

Method

1. Mix the mustard and garlic in a bowl, add the cinnamon and egg and whisk to combine.

2. Put the escalopes in the mixture, turn and leave to sit in the mixture.

3. Put the cornflakes into a bowl and crush them into coarsely crushed flakes.

4. Add the paprika and mix in (I do this is a sandwich bag to reduce mess).

5. Take the chicken out of the fridge 30 mins before cooking.

6. Dredge escalopes one by one in the cornflake crumbs then transfer to a wire rack for 5–10 mins to dry out.

7. Heat the oil in a pan and fry for 3 mins on the first side, then 3 mins on the other. OR

8. Cook in an air fryer at 180C for around 9 minutes.