Chicken Cotoletta with Brussels Sprouts, Rocket and Hazelnut Salad

Cut each thigh into 2-3 pieces.

Place the corn chips in a small food processor and blend to form fine crumbs. Tip into a bowl and stir in the sesame seeds.

Place the flour and the egg in separate bowls and season both with salt and pepper.

Dip the chicken in the flour, then the egg and lastly the crumbs, patting them on to adhere.

To cook: Heat the oil in a sauté pan then add the butter. When it’s sizzling add the chicken and cook over a medium-low heat for about 3 minutes each side, or until fully cooked. Drain on paper towels. 

To serve: Place the cotoletta on plates and serve with the salad and lemon wedges. 

Brussels Sprouts, Rocket and Hazelnut Salad (gf) (v): Finely shaved raw sprouts along with rocket and rich buttery hazelnuts make a fresh, slightly peppery winter salad. 

Holding the sprouts by the stem end, slice very finely on a v-slicer grater or use a very sharp knife.

Bundle up the rocket and chop thinly.

Combine the brussels sprouts, rocket and hazelnuts in a bowl. 

Drizzle over the oil and vinegar and season with sea salt and ground pepper.

Gently toss everything together and serve immediately. Serves 2