for 4 person

To crumb the chicken

60 g	sunflower seeds, coarsely chopped
4 tbsp	breadcrumbs
3 tbsp	linseed
1	egg
2 tbsp	white flour
4	chicken carbonnade
1 tbsp	mustard
½ tsp	salt
a little	pepper

Vegetables

600 g	waxy potatoes, cut into wedges
	salted water, boiling
250 g	green beans, cut in half
150 g	frozen peas, slightly defrosted
2 tbsp	olive oil
150 g	soft goats' cheese (e.g. formaggini di capra), crumbled
2 tbsp	flat-leaf parsley, roughly chopped
a little	sea salt

To fry

clarified butter, for frying

How it's done

To crumb the chicken

Mix the sunflower seeds, breadcrumbs and linseed in a shallow dish. Beat the egg in a deep bowl and empty the flour into a shallow dish. Coat the chicken with mustard, season. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the seed mixture, press firmly on the crumb coating.

Vegetables

Cook the potatoes in boiling salted water for approx. 10 mins. Add the beans, cook both for approx. 10 mins. until soft, add the peas for the final 2 mins., drain the vegetables, mix with the oil, cheese and parsley, season with salt.

To fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the chicken in batches over a medium heat for approx. 4 mins. on each side. Serve the chicken with the vegetables.

Show complete recipe