DIJON mustard BBQ sauce with free-range chicken fillet

We're climbing the culinary mountains with you on stage 2 of the Tour de Cuisine: we're off to Dijon!

Easy
30 min.

Ingredients

2 packs of Nature & Respect free-range chicken inner fillet - paprika chili
130 g panko breadcrumbs
80 g flour
2 eggs
80 ml milk
1 cup ketchup
1/4 cup beer (a spicy or dark beer for more flavor)
2 tbsp brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcester sauce
2 tbsp Dijon mustard
1 tsp smoked paprika powder
1 teaspoon garlic powder
Salt and pepper to taste

Preparation

For the breading:

Whisk the eggs with the milk and season with salt and pepper
Place the flour and panko breadcrumbs on separate plates
First coat the free-range inner breast fillets evenly in the flour
Then dip them in the egg mixture and finally press them into the panko breadcrumbs until they are completely covered

For the sauce:

In a saucepan, combine all the ingredients and bring to the boil over a medium heat
Reduce the heat and simmer the sauce for about 10-15 minutes until it has thickened slightly
Season to taste with salt and pepper
Serve the baked free-range chicken fillet - paprika chili with the delicious BBQ dip and chips
Bon appétit!

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