He has written extensively about restaurants and food culture, with bylines in the Washington Post Magazine, Grub Street, Eater, and Taste. He previously worked as an editor at Thrillist, Food ...
Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. In a shallow bowl, mix the cornflakes with the Cajun ...