A feast of juicy chicken pieces with a crisp, golden crust, made all the more flavoursome with a touch of French Lavender Salt. Ideal for a delicious weeknight dinner or relaxed weekend lunch – ready to serve in less than half an hour.
2 large, free-range chicken breast fillets
1/2 cup flour
1 free-range egg, whisked
1 cup breadcrumbs, made by blitzing stale sourdough bread in a food processor