Mustard‑Stuffed Chicken Breast Fillet

Ingredients

• 4 chicken breast fillets
• 2 tsp mustard (medium sharp)
• 1 Organic lemon
• 2 tbsp flour
• 1 egg
• bread crumbs (for breading)
• black pepper (freshly ground)
• frying oil (for deep frying)
• 1 kg asparagus
• 1 split lemon
• 1 tbsp butter
• 300 ml hollandaise sauce
• parsley (for garnish)

Instructions

1. 1.

   Thoroughly peel the asparagus and trim the woody ends.

2. 2.

   Wash the lemons thoroughly, pat dry. Zest finely and set aside for garnish. Then use a sharp knife to peel the lemons and slice the flesh into rounds, removing seeds. Cut a pocket in each chicken breast fillet and pound slightly larger. Spread mustard inside and place lemon slices, close pockets and secure with wooden skewers or pastry tweezers. Dust with flour.

3. 3.

   Beat the egg in a shallow bowl. Turn the stuffed breasts first in the beaten egg, then coat with bread crumbs mixed with pepper, pressing firmly to adhere.

4. 4.

   Deep fry in hot oil until golden brown all around. Drain on paper towels, remove skewers and keep warm at 80°C in the oven.

5. 5.

   Simultaneously cook asparagus in plenty of salted water with the lemon split and butter for about 12–16 minutes until al dente. Drain and arrange with the chicken on plates; pour hollandaise sauce over asparagus, garnish with lemon zest and parsley. Serve.