Ingredients
1/3 cup extra virgin olive oil
6 rindless bacon rashers, diced
1 cup of frozen peas, soaked in boiling water for 5 minutes and drained
1 cup mint leaves, torn, plus extra, to serve
4 chicken breasts
3 cups cornflakes, crushed into crumbs
2 Tbsp coriander seeds, crushed
120g sunflower seeds
2 tsp chicken bouillon powder
1/2 cup plain flour
4 free-range eggs
Vegetable oil, for shallow frying
Fries and lemon wedges, to serve
BUTTERMILK DRESSING
2 large French purple shallots, diced
200ml buttermilk
130ml extra virgin olive oil
2 Tbsp chardonnay white wine vinegar
2 tsp Dijon mustard
11/2 Tbsp caster sugar
1 tsp flaked salt
Freshly ground black pepper
Method
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For Dressing, combine all ingredients in a medium bowl. Season.
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In a medium frying pan, heat oil on medium heat. Cook bacon, stirring, for 5 minutes or until bacon is cooked and crisp. Transfer to a paper-towel lined plate. Cool.
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In a mortar and pestle, lightly mash warm peas. Transfer to a bowl and stir through bacon and mint. Set aside.
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Separate tenderloin from chicken breast. Slice each breast in half horizontally to form 8 pieces. Lay each chicken piece between sheets of baking paper on a board and gently pound with a mallet to flatten slightly.
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In a large, wide bowl, combine crushed cornflakes, coriander seeds, sunflower seeds and bouillon powder. Put flour on a plate or in a large bowl. Whisk eggs in a separate bowl.
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Line a tray with baking paper. Dip chicken pieces in flour, then egg and then crumb mix, and press to coat both sides. Transfer to prepared tray.
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Preheat enough vegetable oil to come halfway up the sides of a large frying pan on high. Cook chicken pieces, in batches if needed, for 3-4 minutes each side, or until golden and cooked through. Transfer to a baking paper-lined plate while cooking remaining chicken.
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Top chicken with pea and bacon mixture, drizzle with buttermilk dressing and serve with fries, lemon wedges and extra mint leaves.
Essential kitchen items needed for this recipe
- Frying pan: Used to cook the diced bacon until crisp.
- Mortar and pestle: Used to crush the coriander seeds.
- Paper towels: Try these forest-friendly paper towels from Who Gives a Crap.