Ingredients

· 2 chicken fillets

· 70g Dijon mustard

· 1 garlic clove

· ½ teaspoon cinnamon

· 1 egg

· 75g cornflakes

· 1½ teaspoon paprika

· 2 tablespoons olive oil

· Cherry tomatoes

· Salad leaves

· 1 lemon wedges

Method

Place chicken fillets in a dish and spoon in mustard and garlic. Add cinnamon powder and egg, whisk well to combine. Put the fillets in, turn them, and leave to sit in the mixture while you prepare crumbs. Put the cornflakes in a bowl and crush them. Add paprika and use a fork to mix in. Dredge the soaked fillets, one by one, in the cornflake crumbs, so that they are well covered and then, transfer to a wire rack for 10 minutes so they can dry out. Heat the oil in a frying pan over medium heat. Once hot, fry the chicken for three minutes on the first side, turn over carefully and give them another three minutes, till the chicken is cooked through. Place them into plates and serve with sauces of your choice.