• 2 chicken breasts
• 100g plain flour
• 1 large egg (beaten)
• 50g panko breadcrumbs
• 30g parmesan cheese (grated)
• ½ teaspoon dried mixed herbs
• ½ teaspoon garlic powder
• Pepper and salt
• ½ teaspoon paprika
• Oil
• 1 small lettuce
• 25g bread croutons
• 25g parmesan or cheddar cheese

For the dressing:

• 1 small pot of natural yoghurt
• 3 tablespoons parmesan or cheddar cheese
• 1 tablespoon lemon juice
• Grated rind of ½ lemon
• 1 teaspoon Dijon mustard
• Black pepper
• 2 cloves of garlic
• 1 tablespoon olive oil
• 2 fillets of anchovies

1. Put all the ingredients for the dressing in a bowl and use a whisk and mix well. Put it in the fridge while you prepare the chicken.
2. Put the chicken breast on a cutting tray, put a layer of 'cling film' or kitchen paper on the surface and use a rolling pin to hit it until it's quite thin.
3. Put the flour, pepper and salt on a small plate.
4. Mix the crumbs with the dry ingredients and the cheese and put it in a small bowl.
5. Place the egg in another bowl.
6. Pick up the chicken and put it in the flour and cover it completely, then put it in the beaten egg and then in the breadcrumb mixture.
7. Cook the chicken by - lightly frying in a frying pan for about 5 minutes on each side until golden and the chicken is completely cooked, or you can sprinkle it with oil and cook it in the air oven for about 12 minutes, or sprinkle it with oil and put it in a hot oven for 15 minutes.
8. When the chicken is ready, place the plate, place the lettuce, croutons and cheese on the surface and then a good spoonful of the dressing on the surface.

Elwen Roberts Recipe for Prynhawn Da

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