Chicken fillet in a corn crust with Dijon cream sauce

A refined dish featuring a crispy corn crust and juicy chicken, showcasing the natural flavours of the ingredients.

Preparation:

1. Even out the thickness of the chicken breast and cut it in half. Season with salt and pepper and leave to rest for about 10 minutes.
2. Coat the chicken evenly in flour, then beaten egg, then the WA-PANKO corn mixture.
3. Heat the olive oil in a frying pan, add the butter and thyme, and sauté until the mixture becomes fragrant.
4. Cook the chicken over a medium heat, and when one side is nicely browned, turn it over. Reduce the heat and cook gently until cooked through, for a crispy exterior and juicy interior.

To enjoy the authentic flavour, serve with Dijon mustard sauce. A delicate contrast between the crispy corn texture and tender chicken, balanced by the richness of butter and the bright acidity of Dijon mustard.