I love this style of cooking. Whether its schnitzel, saltimboccaand whether it uses chicken, pork or veal. I had chicken for this recipe. Its always handy having a packet of panko breadcrumbs in the cupboard. They always seem to be extra crispy. Lemon and capers work so well together and I also had some tarragon in the fridge which finished this dish off perfectly. I had mine with some new potatoes that I crushed to soak up all the sauce.

Ingredients (serves 2)

• 2 skinless chicken breasts
• 3 tbsp seasoned flour
• 1 egg beaten
• 40g panko breadcrumbs
• 1 tbsp olive oil
• 2 tbsp butter
• 300ml chicken stock
• 3tbsp capers, drained
• Juice 2 lemons
• 1/2 tsp sugar
• 1 tbsp chopped tarragon
• 1 tsp corn flour, mixed with a splash of cold water

Directions

1. Place the chicken between 2 pieces of clingfilm. Bash the chicken so it is nice and thin.
2. On 3 separate plates, add the flour, beaten egg and breadcrumbs. 
3. In a frying pan heat the oil and butter.
4. Dredge the chicken in the flour shaking off any excess flour. Next in the egg and then in the breadcrumbs pressing down on each side so you get a good crumb. 
5. Place in the hot pan and repeat with the other breast. Cook for around 4 minutes on each side. Set aside in foil or pop in a low oven to keep warm.
6. Add the stock to the pan and let it bubble for a minute. Add the capers, lemon juice, sugar, tarragon and corn flour. Let it bubble a bit longer, so it thickens up. Place the chicken on a plate and drizzle around the sauce. Serve with your chosen side and enjoy 😊