Dip the chicken breasts in the beaten egg yolk and then in the mixture of breadcrumbs and parmesan cheese.

Brown the breasts in butter  for 5 minutes on each side in a frying pan.

Make the dressing: mix the mustard, vinegar, salt, pepper together and add chives and 1/2 a peeled and sliced lemon.

Rinse the rocketin clear water and place on plates. Season with two soupspoons of dressing.

Cut the chicken breasts into thin slices and place on top of the rocket salad. Add 4 or 5 blackberries per plate.

Recipe created by Chateau de Rilly's Chef Lanotte.