Le Caprice Chicken Milanese
Made at Le Caprice | Serves 4
4 organic or free range chicken breasts, skin off
150g plain flour
4 free range eggs
30g freshly grated Parmesan
150g fresh breadcrumbs
Maldon salt flakes and freshly ground black pepper
75ml sunflower oil
25ml extra virgin olive oil
Juice of ¼ lemon
2 lemons, cut in half
Place the chicken breast between two layers of cling film and gently flatten with a meat tenderiser or a rolling pin, until it is just under 1cm thick. Repeat with the other chicken breasts.
Put the flour into one shallow bowl; beat the eggs into a second bowl; and mix together the Parmesan, breadcrumbs and seasoning in a third. One at the time, coat each chicken breast in flour, then the eggs and then the breadcrumbs. This can be done up to six hours in advance and the coated chicken breasts can be kept, covered in clingfilm, in the fridge.
When ready to cook, preheat the oven to 190°C/Gas 5. Gently fry each breast in sunflower oil for 3 minutes on each side until golden, then place in the oven for 5 minutes to cook through.
Dress the rocket with the olive oil and a squeeze of lemon juice and serve with the chicken and lemon halves.