Ingredients

• 150g/5½oz borlotti beans
• 1 onion
• 1 celery stick
• ½ head of garlic
• cloves divided and peeled
• 3 thyme sprigs
• 2 chicken breasts
• butterflied (cut through centre and opened out flat)
• 100g/3½oz plain flour
• 1 free-range egg yolk
• beaten
• 100g/3½oz panko breadcrumbs
• 2 tbsp olive oil
• 75g/2¾oz unsalted butter
• diced
• 1 tbsp chopped fresh summer savory
• ¼ lemon
• juice only
• sea salt and freshly ground black pepper
• ½ bunch fresh flatleaf parsley
• ½ bunch fresh mint
• ½ bunch fresh chives
• 125ml/4fl oz extra virgin olive oil
• 1 tsp capers
• 2 anchovies
• ½ lemon
• juice only

Directions

• For the beans
• put all the ingredients in a saucepan and simmer over a medium heat for 10–15 minutes
• or until the beans are tender. Leave to cool in the cooking liquor and then drain the beans
• discarding the vegetables
• herbs and garlic. Set aside.
• For the chicken Milanese
• lay out a double layer of cling film and place a chicken breast on top
• cut-side up. Place another double layer of cling film on top of the chicken. Flatten the chicken evenly using a specialist meat bat or the back of a pan until it is about 1cm/½in thick. Repeat with the other breast. Place the flour on a plate and season with salt and pepper. Put the egg in a bowl and the breadcrumbs on a separate plate. Dredge the chicken breasts in the flour followed by the egg and then the breadcrumbs. Ensure the breasts are fully coated and season with salt and pepper.
• Heat the oil in a large
• non-stick frying pan and fry the chicken for 5–7 minutes on each side
• until golden brown and cooked through with no traces of pink. Add the butter and savory to the pan and cook until foaming
• whilst basting the chicken. The savory should lightly crisp up. Remove the chicken and savory using a slotted spoon and transfer to kitchen paper to drain. Squeeze over the lemon juice.
• For the salsa verde
• place the herbs
• oil
• capers and anchovies in a blender. Blitz to a rough purée and then season with the salt
• pepper and lemon juice.
• Place the chicken on warmed plates and spoon the beans and salsa verde over the top. Garnish with the crispy savory and serve immediately.