Chicken Milanese Tonnato with Salted Cucumber and Capers
Ingredients
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- 2 x 150g skinless free-range chicken breasts
- 100g plain flour
- 2 eggs
- 100g breadcrumbs
- 15g Parmesan
- ½ lemon, zested
- Extra virgin olive oil
- 1 lebanese cucumber
- Sea salt & freshly milled pepper
- 1 tbs capers
Method
Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan & flatten to 5mm thick. Set three bowls on the bench. Place flour in the first, beaten eggs in the second bowl & breadcrumbs in the third along with Parmesan & zest. Coat chicken in the flour, then the egg and finally in the breadcrumbs, until thoroughly coated. Heat a few tbs of olive oil in a large frying pan over medium heat and cook chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through. Meanwhile, halve the cucumber lengthways and cut into thick slices on the diagonal. Spritz with the juice of the lemon & season generously. Leave to stand. To serve, spread tonnato on plates, arrange chicken on top and accompany with cucumbers.
Tonnato
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- 95g tin tuna
- 120ml mayo
- ½ lemon, juiced
- 1 tbs caper
- 3 anchovies
- Freshly milled pepper
Method
Blitz everything to a smooth sauce.
