Polenta-crumbed chicken

An easy recipe everyone will love!
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Recipe from: 23 June 2015
Preparation time: 15 min
Cooking time: 10 min


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


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.

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.

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2016-09-21 14:37

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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