4 tbsp olive oil
2 chicken breasts, cut in half horizontally
4 tsp Dijon mustard
1 egg yolk
4 sprigs thyme, leaves picked
1 tsp Cajun spice
2 cups panko breadcrumbs
2 ripe tomatoes
½ punnet of cherry tomatoes
½ tsp sumac
2 sprigs parsley, finely chopped
1 ½ tsp good quality balsamic olive oil
In a shallow bowl add the Dijon mustard, yolk, thyme and Cajun spice. Scatter breadcrumbs onto a plate. Place the chicken on a large piece of baking paper and pound with the back of pan to flatten out. Brush each piece of meat with mustard and then place in the breadcrumbs. Firmly press in the crumbs so they stick to the chicken.
Heat two tablespoons of oil over a medium to high heat in a large non-stick pan. Cook the chicken on each side for two minutes or until evenly golden brown. Remove from the heat rest on a rack.
Roughly chop the tomatoes and toss through the parsley, balsamic and remaining olive oil. Season with salt and serve with schnitzel.
Full recipe in PDF here