I like to cook this dish as a light supper at the weekend as it really quick and quite simple to make. It also works well as a brunch dish topped with a fried or poached egg. Serves 4
4 large free range chicken breasts, skinless
40g extra virgin olive oil
1 small clove of garlic, crushed
50g unsalted butter melted
Juice and zest of one lemon
100g coarse breadcrumbs
Maldon Sea Salt and freshly ground black pepper
1tsp oregano, chopped
1tbs flat leaf parsley, chopped
30g grated Parmesan
FOR THE SALAD
1 bunch English asparagus, blanched and cut in half
10 Jersey Royal potatoes, boiled and cut in half
150g of broad beans
1 bunch of watercress
Butterfly the chicken breasts by inserting a knife into the breast at the thickest part and slicing towards the opposite end lengthways to open up like a book.
Place each in a small sandwich bag or between two sheets of cling film and use a mallet or rolling pin to flatten slightly.
Mix the ingredients for the crust – the parsley, oregano, breadcrumbs, lemon zest and grated cheese – then season lightly.
In a small saucepan, melt the butter and add the olive oil. Once melted add the crushed garlic, lemon juice and seasoning, allow to cool.
Dip each piece of chicken into the melted butter then roll it in the crumb mixture. Use your hands to press the crumbs on firmly.
Heat a non-stick frying pan with oil in and pan-fry each chicken escalope until golden on each side and cooked all the way through, drain on kitchen paper.
While the chicken drains, return the pan to the heat and sauté the new potatoes until golden brown in a dash of olive oil. Season
Serve the chicken escalopes with the Jersey Royals, seasoned English asparagus, broad beans and watercress piled on top and finish with some grated Parmesan and olive oil.
Jamie Dobbin is head chef at One Canada Square. Go to onecanadasquarerestaurant.com.