Cornflakes Crusted Chicken Cutlets with Soy Sauce

Rinse and shake dry leek, cut into thin strips. Blanch in boiling salted water for about 1 minute. Rinse in cold water and drain well.

Rinse and spin dry arugula. 

Rinse chicken breasts, pat dry and season with salt and pepper. Coat in flour, then dip into beaten egg and finally coat with cornflakes. Press crust firmly into chicken. Heat oil in a pan and cook chicken for 3-4 minutes per side or until golden brown. Remove from pan and arrange on a lined with parchment paper baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.

For the soy sauce: rinse chile pepper, halve, remove seeds and ribs and cut into strips. Peel garlic and cut into slices. Rinse lime, grate zest and squeeze juice. Combine soy sauce with chile pepper, garlic and lime juice and zest, season with salt and pepper to taste.