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For the chicken:

2 skinless, boneless chicken breasts (about 450g)

cup plain flour

Salt and pepper

1 egg, lightly beaten

1 cup panko crumbs

2 teaspoons fresh thyme leaves cup finely grated parmesan cheese

4 tablespoons extra virgin olive oil

1 tablespoon butter

For the salsa verde:

1 cup fresh parsley leaves, roughly chopped

1 cup fresh mint leaves, roughly chopped

Finely grated zest and juice of one lemon (about 3 tablespoons juice)

1 tablespoon capers

5 tablespoons extra virgin olive oil

1 teaspoon mustard

Make the salsa verde first by putting all the ingredients in a blender or food processor.

Pulse to a loose sauce – don’t chop too finely – and taste for seasoning. Add salt and pepper, or more lemon juice or oil, then scrape into a small bowl and set aside.

Put the chicken breasts between two sheets of plastic wrap (or inside a freezer bag or between two sheets of greaseproof or baking paper). Using a meat mallet, pestle, a rolling pin or even a wine bottle, gently pound the chicken until it is about 1cm thick. Be firm, but don’t pulverise it to mince. Cut each flattened breast into two or three pieces.

Season the flour with salt and pepper and put it in a shallow bowl. Put the beaten egg in another shallow bowl. Put the panko crumbs, thyme and parmesan into a third bowl and toss together to combine. Set a flat, empty platter at the end of this line-up to receive the chicken at the end of the process.

Dip each flattened piece of chicken into the seasoned flour, then the beaten egg, then the crumbs, making sure it is well coated on both sides.

Set a large, heavy frying pan over medium-high heat and add the oil and butter. When the butter is foaming, fry the chicken escalopes in two batches for 2-3 minutes each side. They should be golden brown and cooked through in the middle.

Remove cooked chicken to a warmed waiting plate lined with paper towels.

Serve with the salsa verde and a tomato salad.

Serves 4 Preparation time:

25 minutes Cooking time:

20 minutes

Don’t be put off by the lengthy instructions or list of ingredients, this is actually quite simple to put together, and there’s only one pot to wash up at the end.

The trick to poaching chicken well is to let it cook very gently – if the chicken breasts are quite small or large, then they may cook faster or slower than the time stated below. The poaching liquid then gets used for the noodles, so nothing is wasted.

For the dressing:

cup fish sauce cup freshly squeezed lemon or lime juice

2 tablespoons brown sugar

1 tablespoon finely grated fresh ginger

1 clove garlic, smashed to a paste with teaspoon salt

a small red chilli, finely sliced

1 tablespoon soy sauce

1 tablespoon sesame oil

For the chicken:

2 skinless, boneless chicken breasts (about 450g)

3cm piece fresh ginger, sliced into 1cm coins

2 cloves garlic, unpeeled and lightly crushed

3 spring onions

2 tablespoons soy sauce cup white wine About 41⁄2 cups water, at room temperature

For the noodle salad:

250g rice vermicelli noodles

1 teaspoon sesame oil

4 handfuls green beans, topped, tailed and cut in half lengthways

a telegraph cucumber, peeled and diced

3 spring onions, finely chopped

1 cup fresh coriander leaves cup fresh mint, roughly chopped

cup roasted salted peanuts

Make the dressing first by putting all the ingredients in a small bowl or lidded jar and stirring or shaking until well combined. Set aside.

Put the chicken breasts in a medium pot big enough for them both to fit in a single layer on the bottom. Add the ginger, garlic, spring onions, soy sauce and wine, then pour over enough water to cover the chicken by about 2cm.

Set over medium heat and bring to a very gentle simmer, skimming off any murky froth from the top. Lower the heat so the water is barely simmering and cook for 15-20 minutes, until the chicken is cooked through (the juices should run clear when you remove it from the pot and plunge a skewer into it). Remove to a bowl and set aside.

Scoop the garlic, ginger and spring onions from the liquid and discard them. Raise the heat and add another cup of water. Bring the liquid to a boil, then drop in the rice vermicelli. Turn off the heat and let the noodles soften in the liquid. When they are opaque and pliable, tip them into a sieve to drain, then into a large bowl. Toss through the sesame oil and set aside.

Rinse out the pot and fill it with about 5cm of water. Cover and bring to the boil, then add the green beans and cook for about three minutes, until bright green and still slightly crunchy. Drain and refresh the beans under cold running water, then dry with a clean tea towel and add to the noodles with the cucumber, spring onions and most of the herbs.

Cut the chicken into chunks and add to the salad. Pour over the dressing and toss well, then scatter over the peanuts and remaining herbs. Serve immediately. Any leftovers should be covered, stored in the fridge and eaten within two days.

More of Lucy’s recipes at thekitchenmaid.com. To see what she’s cooking daily, find her on Instagram or Facebook.