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Le Caprice Chicken Milanese

Made at Le Caprice | Serves 4

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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

80g rocket

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.

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