This super elegant meal is ready in minutes and is worthy of any unexpected celebration.
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Ingredients
4 Chicken breasts
50g plain flour
salt & pepper
150g breadcrumbs
2 eggs, beaten
2 tbsp olive oil
50g butter
2 tsp capers
Juice of ½ lemon
1 tbsp flatleaf parsley, chopped
To serve: Green leafy salad
Instructions
Cut the chicken breasts in half horizontally, then using a meat tenderiser, or rolling pin covered with cling film, bash each piece of chicken until it is thin and uniform in thickness. To make the sauce, melt the butter in a small saucepan and cook for a moment or two, until it is just starting to turn golden brown. This will take about 4 minutes. Stir in the capers, lemon juice and parsley. Spoon over the chicken schnitzels and serve with a green leafy salad.
Season the flour with salt and pepper and place on a shallow plate. Put the breadcrumbs onto another shallow plate. Beat the egg and place in a bowl.
Lightly dust the chicken with flour, then dip in the egg and finally coat with breadcrumbs.
Heat the olive oil in a pan over a medium heat and cook the chicken schnitzels for 3 minutes on each side, until golden and cooked through.
