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Begin by removing the bones from the chicken legs. To do this place the chicken legs on a cutting board skin side down that is with the top joint visible. Feel for the bone all the way down to the bottom of it. Then with a sharp knife cut along this bone and draw the knife along the sides of it. The joint that connects the two bones will be the hardest bit but persevere and you'll soon remove it. Remove the skin and discard.
When you've removed the bone from all the legs and skinned place the them one at a time between two pieces of cling film. Using a heavy pan, rolling pin or steak mallet flatten the chicken to about a thickness of ½ cm or a little thicker. Pay attention to the muscle parts that are thicker.
Set up flour, egg wash and breadcrumbs to coat them. Place the 100g or more in a tray season with salt and pepper. Beat two eggs in a bowl and lastly put the breadcrumbs into a deep tray.
Lay the chicken legs one at a time in the flour to coat all over both sides. Next dip the legs one at a time into the egg mixture before draining and placing in the tray of breadcrumbs. Be careful to coat well in the bread crumbs then transfer to a plate and refrigerate. Place the breaded chicken between layers of cling film or greaseproof.
To make the sauce melt butter in a saucepan and once melted add the flour and stir together to form a roux. Gradually add the milk mixing with a wooden spoon to a smooth sauce. Add the sliced mushrooms and grain mustard. cook for a couple of minutes to soften the mushrooms and infuse the flavour. You can add a splash of double cream if you like. Taste and season.
For the spinach dish begin by dicing up the red pepper and adding to a saucepan. Fry in a little butter with garlic until soft then add the spinach, season with salt and pepper and keep stirring until the spinach is wilted.
Heat a frying pan with oil not too hot and a little butter then place the breaded chicken into the oil. You will probably be able to cook two a ta time.
Fry for about 3-4 minutes and check the colour of the side that is in the oil, if golden turnover.
Cook the other side for a similar amount of time. Then remove and drain on kitchen paper. Keep warm until ready to serve.
To serve place the chicken on warmed plates, spoon on the spinach and sweet potatoes. Lastly pour on the sauce over the chicken.
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