You find me happily absorbed, bashing a couple of chicken breasts into elegant escalopes or cutlets.
This is disturbingly gratifying.
But these are ready.
Bit of calm now.
Before they get their crunchy coating, I'm going to bathe them in Dijon mustard.
Even though they get such a brief dunking, the mustard really seems to tenderize them and give such piquancy.
On top of the mustard, some cinnamon.
One clove of garlic, just mince it in.
And finally, one egg, just to bring everything together and help it stick to the chicken breasts.
And I shall whisk these together.
