Ingredients

• 4 corn-fed chicken breasts
• boneless and skinless
• salt and freshly ground black pepper
• 75g/3oz plain flour
• 2 free-range eggs
• 60g/2½oz Japanese breadcrumbs
• 2 tbsp olive oil
• 50g/2oz butter
• 1 banana shallot
• finely diced
• 1 garlic clove
• finely diced
• 75g/3oz gherkins
• finely diced
• 4 tbsp capers
• rinsed
• 3 tbsp roughly chopped flatleaf parsley
• 2 tbsp olive oil
• 50g/2oz butter
• 2-3 large courgettes
• cut into cubes
• 2 sprigs rosemary
• finely chopped
• 175g/6oz cherry tomatoes

Directions

• For the chicken escalopes
• place a chicken breast onto a cling film-lined board and cover with cling film. Using a meat hammer or rolling pin
• bash the chicken until it is just 5mm thick.
• Remove from the cling film and season with salt and freshly ground black pepper. Repeat with the remaining chicken.
• Scatter the flour over a plate along with salt and freshly ground black pepper
• to taste. Place the eggs in a bowl and lightly beat
• and tip the breadcrumbs onto another plate. Dust each chicken breast in the flour
• then dip in the egg and finally coat each side with the breadcrumbs.
• For the caper sauce
• heat the olive oil and butter in a large frying pan
• then add the chicken breasts
• one at a time
• and fry until golden-brown and completely cooked through (about 2 minutes on each side). Remove with a fish slice and drain on several layers of kitchen paper.
• Add the shallots and garlic to the pan and fry for one minute. Add the gherkins and capers and cook for a further minute. Season with salt and black pepper
• to taste
• and add the parsley.
• For the courgettes
• heat the olive oil and butter in a pan and add the courgettes and rosemary. Sauté for 3-4 minutes until just turning golden-brown and starting to soften. Add the tomatoes and cook for a further two minutes. Season with salt and freshly ground black black pepper
• to taste.
• Serve the chicken with the caper sauce spooned over and a pile of courgettes and tomatoes on the side.