GRANDMA’S LEMON CHICKEN SCHNITZEL WITH POACHED EGG

ALEX SAYS You can easily make a few extra schnitzels for future meals. Just freeze before the frying stage, between layers of greaseproof paper in an airtight container. Transfer to the fridge in the morning to defrost and they’ll be ready to cook for supper.

My mother always made this for my son Josh when he stayed for a sleepover: he loved the crunchy texture and the sharp flavour of the lemon with the gooey poached egg.

Serves 2

2 chicken breasts, skinless 2tbsp plain flour

Salt and freshly ground black pepper

50g (1¾oz) stale breadcrumbs Finely grated zest of 1 lemon 3 eggs

50g (1¾oz) unsalted butter 6 anchovies in oil (optional) 1tbsp capers, drained

A little lemon juice

1tbsp olive oil

A few rocket leaves, to serve

Place the chicken breasts in between two pieces of clingfilm. Use a meat mallet or rolling pin to bash them out until they are each 3mm ( 1/8in) thick. Put the flour in a bowl and season with salt and pepper. In another bowl, mix together the breadcrumbs and lemon zest. In a third bowl, beat one of the eggs.

Dip the chicken escalopes in seasoned flour, then beaten egg and finally breadcrumbs. Melt the butter in a small pan and add the anchovies (if using). Use a wooden spoon to help break them up.

Stir in the capers, a little lemon juice and plenty of black pepper. Heat some water in a saucepan, bring to the boil, turn down to a simmer and crack the 2 remaining eggs in. Turn off the heat and let the eggs poach slowly while you fry the chicken.

Heat the oil in a frying pan and fry the chicken for 2-3 minutes on each side until golden brown. Once cooked through, remove from the pan and drain off any excess oil on some kitchen paper. Keep the chicken warm if the eggs are not ready.

Serve each chicken schnitzel topped with a poached egg, scattered with rocket leaves and drizzled with the anchovy butter.