Soooo, ask me what I've been doing with my life over the past few months...... Wellll, I quit my job as an engineer, I did the twelve week cookery course in Ballymaloe, I took some - much needed - time off to re-evaluate my life, I got a job in Cafe Paradiso in Cork, I got a gig as a private chef in Cork (once a month), I moved to Cork AND I'm turning 30 next week AND I'm single again.... It's all go go go and I'm looking forward to my next holiday already.
I just started work in Cafe Paradiso and will be doing mainly nights to begin with. Hopefully, the boss will take pity and allow me to have some form of social life and let me work the odd Friday / Saturday lunch so I might again, get to see what the inside of a glass looks like. To be fair, before I even started, I asked for the 30th off as that's the night i'll be celebrating(?) my 30th which was no problem so happy days. Anyway, work; it's very hectic and at the moment I'm in training so I'm trying to do more and more on my own each night. Don't get excited, I'm not dreaming up & cooking my own fabulous recipes or anything like that, it's just the sheer volume of work that has to get done every night is daunting. I'm also pretty nervous about next week as i'll be on my own in a section... Someone will come to my rescue... Won't they?
Now, back to more important matters; after many many months of blather & chat, finally, a recipe. This is a Ballymaloe recipe and it's so tasty it's ridiculous. I'd forgotten about it and when paging through one of my many lever arch folders packed with Ballymaloe recipes, spotted it and thought to myself, "i'll have that for lunch tomorrow", and I did. Enjoy!
Crispy Chicken Sandwich
with whatever you like, I had buttered baby courgettes & smashed new potatoes
What You Need
4 Chicken Breasts
2 Tbsp Dijon Mustard
4 Slices of ham
Some gruyere cheese (or cheddar)
About 3 Tbsp flour (seasoned)
2 eggs beaten
3 slices of bread made into breadcrumbs
What You Do
Cut the chicken breasts across the middle & open them out (like a book)
Season the inside and spread with some mustard, then add the ham and a slice of cheese
Arrange the flour, egg & crumb in three separate bowls
Fold over and dip in the seasoned flour
Pat off any excess flour and dip in the egg
Finally, dip in the breadcrumbs
Heat some butter in a pan and add the chicken breasts. Cook for about 3 minutes on each side until browned. Transfer to an oven, preheated at 180C for about 15 to 20 minutes. Yum!