Chicken Milanese with beans and salsa verde

1. 1

   For the beans, put all the ingredients in a saucepan and simmer over a medium heat for 10-15 minutes, or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans, discarding the vegetables, herbs and garlic. Set aside.

2. 2

   For the chicken Milanese, lay out a double layer of cling film and place a chicken breast on top, cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast.

3. 3

   Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper.

4. 4

   Heat the oil in a large, non-stick frying pan and fry the chicken for 5-7 minutes on each side, until golden brown and cooked through with no traces of pink.

5. 5

   Add the butter and savory to the pan and cook until foaming, whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice.

6. 6

   For the salsa verde, place the herbs, oil, capers and anchovies in a blender. Blend to a rough purée and then season with the salt, pepper and lemon juice.

7. 7

   Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately.

1 serving ≈ 575 g

Nutrition values are estimates. - means data is unavailable.