TODAY’S RECIPE: Chicken schnitzels with brown butter & capers

USE chicken breasts if preferred. Serves: 2.

Ingredients

4 chicken thighs, skinless and boneless 100g flour, seasoned 2 eggs, beaten 100g breadcrumbs 2 tbsp olive oil 25g unsalted butter Lemon wedges FOR BROWN BUTTER: 150g unsalted butter 2 tbsp capers, rinsed and patted dry ½ tbsp rosemary, roughly chopped

Method

1 Open out thighs and put between two squares of baking parchment. Hit with a rolling pin to flatten, but don’t break the flesh.

2 Put flour, beaten egg and breadcrumbs in separate shallow bowls. Season thighs, dip in the flour, then egg and finally breadcrumbs. Put coated thighs on a baking sheet.

3 Heat oil and butter in a pan. Cook thighs on a medium heat until cooked through. Season and put on a roasting tin lined with kitchen paper and keep warm in a low oven.

4 For the brown butter, wipe pan and add the butter. Cook until foaming and nutty (three minutes), then add capers and rosemary and cook for one minute. Serve schnitzels with butter on top and lemon wedges.

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