serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 chicken breasts, pounded to ½ cm and then halved
- Gluten free flour (or plain flour, if you don't need this recipe to be gluten-free), for dredging
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tbsp unsalted butter
- Juice of 2 lemons, plus zest to serve
- 3 tbsp baby capers in vinegar, drained, rinsed
Cannellini mash
- 2 tbsp extra-virgin olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 2 400 g cans cannellini beans, drained and rinsed
Instructions
- To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding ½ tin of water, if needed. Season to taste.
- Blitz the mixture in a food processor until smooth, adding a little water if it is too stiff. Season with salt and pepper.
- Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat. Add the chicken, season with salt and pepper and add capers, then sear on both sides for 2-3 minutes or until golden.
- Pour in the lemon juice and add the remaining butter and cook over medium-low heat, covered, for 8-10 minutes or until the sauce is thick
- Serve the scaloppine on the mash, drizzled with sauce and garnished with freshly ground pepper and lemon zest.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
