Continuing with Chicken Week, I am happy to bring one of my favourite chicken dishes. This is a quick and easy recipe. A new way to eat chicken breast and the kids just love the crunch that comes from the sesame seeds.  It is a simplified version of a traditional schnitzel but I personally like to use sesame and nigella seeds (aka black cumin) in the flour mix. I will also admit to adding a bit of smoked paprika in the mix, to give it another dimension of flavour. It is a fried dish, but because it is shallow fried it is much lighter than expected. I serve this with a simple salad and plain spaghetti.

What you need:

• 4 skinless chicken breast,
• 2 cups of plain flour
• 2 tbsp sesame seeds
• 1 tbsp nigella seeds
• 1 tsp salt & pepper
• 1 tsp smoked paprika (hot or medium heat)
• 2 eggs, whisked (for the egg wash)
• 2 cups of sunflower oil (for the shallow frying)

For the Spaghetti sauce:

• 50gr butter
• 1 tbsp lemon juice
• a handful of parsley, finely chopped
• 1 tbsp parmesan for each plate served
•  1 cup of water taken directly from the boiling pasta

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What you do:

1. Slice the chicken breasts straight down the middle, butterflying the chicken. You should end up with 8 breasts
2. Tenderize the chicken breasts using a meat tenderiser
3. Add the sesame seeds, nigella seeds, smoked paprika and the salt & pepper to the flour, mix well
4. Dip each chicken breast in the egg mix, coat it well
5. Then dip the chicken breast in the flour with and coat it well
6. Set aside and repeat the process until all pieces are ready to be fried
7. Place the sunflower oil in a deep frying panMake the spaghetti while you
8. Once the oil is ready, on medium heat, shallow fry each piece until golden brown
9. Place each cooked fillet on kitchen paper to catch the excess oil
10. In the meantime boil the water for the spaghetti, so that everything will be ready at the same time
11. Once the spaghetti is almost cooked, reserve 1 cup of the water for the sauce you will make
12. Serve with a simple green salad and the spaghetti

The Spaghetti Sauce:

1. Melt the butter gently and keep it on the heat until it is slightly brown
2. Add the parsley and mix well
3. After about a minute, add the cup of water you have saved from the pasta water
4. Add the cooked pasta to the sauce, mix well and serve with the grated parmesan

ENJOY!