Pumpkin seed crusted chicken with Mexican corn cakes Recipe | Food Network UK

Ingredients

• For the chicken
• 4 boneless, skinless chicken breasts
• 2 eggs, beaten
• 80g plain flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 150g finely ground pumpkin seeds
• 50g panko breadcrumbs
• For the corn cakes
• 150ml gold top milk
• 3 tbsp butter, melted
• 1 egg yolk
• 80g corn from 1 cob, divided
• 40g finely chopped white onion
• 2 tbsp freshly chopped coriander leaves
• 1 tbsp minced jalapeno
• 70g cornmeal or polenta
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 egg white
• 2 tbsp extra-virgin olive oil
• For the mango sauce
• 150g diced mango
• 1 tbsp finely diced white onion
• 1 tbsp freshly chopped coriander leaves
• 1 tbsp sugar
• 3/4 tbsp minced jalapeno
• 60ml chicken broth
• 3 tbsp gold top milk
• Queso fresco (or cottage cheese), for serving