Pan-fried chicken in a Grana Padano crust

Method

1. Put the saffron in a bowl, add a tablespoon of boiling water and set aside for a few minutes to infuse.
2. Meanwhile, cut the chicken in half widthways to make 8 thin pieces and dust very lightly in flour.
3. Crack the egg into the bowl of saffron. Add a good grinding of black pepper and beat well.
4. Heat half the oil in a large frying pan over a medium heat. Mix the cheese and thyme together on a plate. Dip the chicken first in the egg mixture, then coat in the Grana Padano mixture. Fry in 2 batches, adding the remaining oil with the second batch, until crisp, golden and cooked through. It should take about 5 minutes each side, but don’t be tempted to lift or turn the chicken too soon or the crust might stick to the bottom of the pan.
5. Serve 2 chicken pieces each, with herb mash and lemon wedges to squeeze over. Garnish with thyme.