In a shallow bowl or baking tray, stir together the polenta and grated Parmesan with plenty of seasoning. Bash the chicken breasts between two sheets of greaseproof paper or clingfilm with a rolling pin to flatten them a little (you want them to be an even thickness).
Step 2
Brush the chicken breasts with half of the mustard, then dip in polenta mixture and cover fully. Heat 2tbsp of the olive oil in a large frying pan over medium heat, fry the chicken schnitzels for 5min on each side, or until cooked through.
Step 3
Meanwhile, make the salad; combine the rocket, chopped tomatoes, and capers in a serving dish. Mix together remaining mustard, olive oil and lemon juice. Dress the salad with mustard mixture. Serve the chicken and salad with extra lemon wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
