2 chicken breast fillets
1 cup corn crumbs (available from natural and health food stores, or you can make your own by processing cornflakes in a food processor)
100g parmesan cheese, grated
1 small handful parsley, leaves picked
1 small handful mint, leaves picked
½ handful thyme, leaves picked
1 lemon, zest of
5 eggs, whisked
Lemon wedge, to serve
For the lemon kale
80g butter or 80ml coconut oil
1 leek, white part only, finely sliced
1 red chilli, finely sliced
1 garlic clove, roughly chopped
1 bunch kale, stalks removed, leaves coarsely chopped
1 lemon, juice of
80ml pouring cream (optional)
1 handful mint, leaves picked
To butterfly the chicken, put one of the breasts flat on a clean chopping board, place a sharp knife on the side of the chicken and slice through the breast slowly to the other side but do not cut all the way through. Fold out the chicken breast and place between two sheets of baking paper. Using a meat mallet or empty wine bottle, gently pound flat the chicken until it is all the same thickness. Repeat with the other chicken breast.
To make the crumbing mixture, put the corn crumbs, parmesan, parsley, mint, thyme and zest in a food processor with a blade attachment and process on high until combined and a crumb consistency. Alternatively, you can chop the herbs finely and mix with the crumbs and parmesan in a bowl.
Set out three bowls and use one each for the egg, cornflour and crumbing mixture. Dip a butterflied chicken breast in the cornflour to coat it completely then gently shake off any excess, then into the egg mixture, and then into the corn crumbs, pressing the chicken down to cover it completely. Repeat with the remaining breast.
Heat enough oil to generously cover the base of a large frying pan over medium heat. Add the crumbed chicken and cook for four to five minutes, or until golden brown. Carefully turn the chicken and repeat on the other side until cooked through. Set aside and cover with foil to keep warm.
To make the lemon kale, heat the butter or coconut oil in a medium saucepan over medium heat. Add the leek, chilli and garlic and allow to sweat down for five minutes, or until tender. Add the kale and cook for three minutes, or until it just collapses but is still a vibrant green. Remove the pan from the heat. Add the juice and cream, if using, and season with salt and pepper. Fold through the mint and serve with the crumbed chicken and lemon wedge.