Place a chicken fillet between two layers of clingfilm and gently pound
with a meat hammer to flatten the breasts.
Repeat with all the meat.
Season the chicken with salt and pepper and place in the buttermilk for a
couple of hours.
When ready to cook the chicken, shake off the excess
Season your flour with a little more salt and pepper and add
the thyme as well as the cinnamon.
Drench the chicken with flour, dip
in egg wash and then in fresh bread crumbs.
Place on a big tray and
refrigerate for another hour or overnight.
When ready to cook, heat enough oil in a pan or a wok and deep fry the chicken until golden brown and coked through.Mushroom and cheese sauce:
Wipe the mushroom with a damp cloth and slice. Heat the butter in a pan
and add the mushroom.
Sauté for a few minutes and then add the flour.
When it thickens add the cream or the milk and allow to slowly come to a
Add the cheddar and taste for seasoning.
Serve on top of a crispy
crumbed chicken fillet.
with permission of My Easy Cooking.
visit My Easy Cooking’s
blog, click here.