Nigella Lawson served up tasty cornflakes crunchy chicken cutlets or escalopes served with a fennel, watercress and radish salad on Simply Nigella.

Nigella says: “Chicken cutlets are what Americans call escalopes, but such is my alliteration addiction, I had to go for this nomenclature. I could have called them Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes.

Each breast provides a generously portioned escalope, and all I’d suggest you’d eat alongside is a handful of rocket, dotted with some halved cherry tomatoes, dressed simply.”

The ingredients for the cutlets are: 2 chicken escalopes (or breast fillets) 200-300g total, 70 grams dijon mustard, 1 clove garlic (peeled and finely grated or minced), ½ teaspoon ground cinnamon, 1 egg, 75 grams cornflakes, 1½ teaspoons paprika (or Pimenton picante), 2 tablespoons sunflower oil, 1 lemon (cut into wedges) and cherry tomatoes (to serve with).

All of Nigella’s recipes can be found in her fabulous new book titled: Simply Nigella: Feel Good Food- available from Amazon now.