Use a meat mallet to flatten skinless boneless chicken thighs between two sheets of cling film, to make nice escalopes. You could do the same with chicken breasts,
but I think thigh meat is tastier and juicier! Coat the escalopes with seasoned flour, dip in beaten egg, then coat with panko breadcrumbs mixed with an equal amount
of grated parmesan cheese. Chill in the refrigerator for 30 minutes, for the coating to set. Cut the chard leaves from the stems, and slice the stems into 5-6 cm chunks.
Blanch the stems in boiling water for 2 minutes, then add the chopped chard leaves for 30 seconds, until just wilted. Drain well. Slice waxy potatoes thinly and boil
for about 7-8 minutes, to parcook. Grease the bottom of a dish with butter and arrange half the potato slices over the bottom. Season with salt and black pepper.
Spread the chard over the potatoes. Mix 200ml double cream with a Tbs grain mustard, and spoon half this over the chard. Top this with the remaining potatoes,
season and spoon over the rest of the cream. Finally, sprinkle over grated Gruyère cheese, and bake in a 190°C oven for 30 minutes, until golden brown and bubbling.
Meanwhile, sauté the escalopes in butter for about 10 minutes each side, until golden, crisp and cooked through. Serve with the gratin.