Lentils with Crispy Mustard Chicken

telegraph.co.uk

Sally Whittaker

200g Puy lentils

1 onion, cut in half and peeled

2 small boneless, skinless chicken breasts

40g plain flour

½ tsp fine sea salt

1 large egg

1 tbsp Dijon mustard

55g plain dry breadcrumbs

25g finely grated parmesan

1 tbsp unsalted butter

1 tbsp extra-virgin olive oil

30g (about 1 handful) of baby spinach leaves

subheading: For the watercress sauce:

85g (about 3 handfuls) of watercress (discard tough stems)

½ small shallot, chopped

2 tbsp fresh lemon juice

1 tbsp red-wine vinegar

90ml extra-virgin olive oil

¼ tsp fine sea salt

Directions at telegraph.co.uk

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