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.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 To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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