This is the sort of chicken you might find in an old-fashioned brasserie, where it would be served with potato salad and pickles, or shoestring fries. Here, a punchy sauce of browned butter with capers and lemon makes it feel new.
Prep time: 20 minutes | Cooking time: 30 minutes
- 2 chicken breasts
- 75g plain flour
- 2 eggs, beaten
- 175g breadcrumbs
- Rapeseed oil, for frying
- 3 tbsp butter
- ½ onion, finely diced
- 2 tbsp white or red wine vinegar
- 2 tbsp capers
- 2 lemons
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 60g rocket
- 1 small bunch parsley
- First bash out the chicken breasts. Pop one in a freezer bag and use a rolling pin, meat tenderiser, or whatever you have to bash it out to a thin escalope. Go as thin as you can – 5mm should do it. Then repeat with the other chicken breast.
- Put the flour, eggs and breadcrumbs in separate dishes. Dip the chicken in the flour, then the egg, then the crumbs, making sure it is well coated – really press it into the crumbs.
- Depending on the size of your pan, you may need to fry the chicken breasts one at a time. Don’t overcrowd the pan by trying to fry them simultaneously. If you’re doing one at a time, set the pan over a low-medium heat with a good glug of rapeseed oil and a tablespoon of butter. Once the butter is foaming, fry the chicken. Leave it for about five minutes before flipping and frying for another five minutes. You want a dark golden coating, but the chicken should be cooked through. Turn the heat down if you need to so the crumbs don’t catch. When cooked, remove from the pan, set aside on a warm plate and sprinkle with flaky salt.
- Add another tablespoon of butter to the pan and fry the second chicken escalope.
- Meanwhile, make a start on the salad. Put the diced onion in a bowl with the vinegar and leave until you’re ready to serve.
- When the chicken is cooked, add the final tablespoon of butter to the pan and let it foam up. Add the capers, frying for a minute so they pop. Then add the juice of a lemon and swirl the pan.
- Assemble the salad, making a dressing by mixing the onion and vinegar with the olive oil, mustard and a pinch of salt, and tossing the leaves and herbs through.
- Serve the chicken and salad with wedges of lemon.