recipes
Breaded chicken coujons with honey and mustard mayonnaise
Serves: 2
Ingredients
For the coujons
- 2 small chicken breasts, cut into strips
- 2 eggs, beaten
- 3 tbsp flour
- 4 tbsp breadcrumbs
- 1 tbsp finely chopped herbs
- Good drizzle olive oil (Borges classic)
For the mayonnaise
- 2 egg yolks
- 290ml light olive oil (Borges)
- Freshly ground salt and pepper
- 1 tsp white wine vinegar
- 1 heaped tbsp wholegrain mustard (Colmans)
- 2 tbsp runny honey
Method
Start the recipe by preparing the chicken. Use the 3 stage breading method to coat with breadcrumbs. Place on a greased baking sheet and drizzle with a little extra olive oil. Bake in the oven at 200`c for 15-20 minutes. Meanwhile, prepare the mayonnaise. Place the egg yolks in a food processor and season with salt and pepper. Start the food processor and slowly drizzle in the olive oil. The mixture should become pale and thick. When all the oil has been added, drizzle in the vinegar, followed by the mustard and honey. When ready to serve, place the cooked coujons on a wooden board and serve with potato wedges and the honey and mustard mayonnaise in a small glass bowl on the side.
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