Ingredients:

• 4 x 120 gram free-range chicken breasts
• 4 tablespoons English mustard powder, plus 4 teaspoons
• 50 gram mature Cheddar cheese
• 4 slices of higher-welfare smoked ham
• 4 tablespoons plain flour
• 7 large free-range eggs
• 200 gram breadcrumbs
• olive oil
• 1 eating apple
• 2 medium beetroot
• 1 tablespoon cider vinegar
• extra virgin olive oil
• 100 gram watercress
• 12 cornichons

Method: (13 Steps)

• Lay the chicken breasts on a chopping board, slice through the side of each, then open out like a book.
• Season, then wrap each breast in a layer of clingfilm and bash with a rolling pin until ½cm thick.
• Mix the 4 teaspoons of mustard powder with a little water in a small bowl until you have a paste. Using a pastry brush, cover the cut side of each chicken piece with the paste.
• Grate the cheese over the mustard and lay a slice of ham on each, pressing down to stick it together.
• Place three dinner plates in a line on your worktop: on one, mix the remaining 4 tablespoons of mustard powder with the flour, and season.
• Break 3 of the eggs into a small bowl and beat with a fork, then pour onto the second plate. Tip the breadcrumbs onto the final plate.
• Heat 1 tablespoon of olive oil in a large frying pan over a medium heat.
• Dip each breast into the flour mixture, until evenly coated, then dip it into the egg. Allow the excess to drip off, then dip into the breadcrumbs to coat.
• When the pan is hot, fry the breasts one or two at a time for 3 to 4 minutes on each side, or until cooked through.
• In a separate frying pan, fry the remaining 4 eggs in a lug of olive oil until cooked to your liking.
• Core the apple and cut into thin matchsticks. Scrub and thinly slice the beetroot.
• Mix together the cider vinegar and 4 to 5 tablespoons of extra virgin olive oil in a bowl, then toss through the watercress, apple and beetroot.
• Remove the chicken breasts from the pan and serve each with a fried egg on top, salad and cornichons.