- 2 chicken schnitzels
- 1 butter portion
- 1 panko breadcrumbs
- 1 capers tub
- 1 curly kale bunch
- 2 Dutch cream potatoes
- 1 lemon
- 1 long red chilli
- 2 garlic cloves*
- 1 thyme bunch
We have filmed an instructional video to accompany this recipe, to watch please click the centre of the image above.
Pantry staples: Cooking oil, salt, olive oil, pepper
Allergens: Wheat, gluten, dairy, yeast, garlic
Specialised equipment: Zester/microplane, absorbent paper
Chef's note: Typically, this dish is made using veal and includes a piccata sauce that is made by cooking butter, lemon and capers.
* Garlic and butter are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Cut the potatoes into small pieces. Thinly slice the chilli and 1 garlic clove* per person. Zest and juice the lemon. Roughly tear the kale leaves from the stalk. Pick 1 teaspoon of the thyme leaves per person. Drain the capers and dry on absorbent paper.
2. Parboil the potatoes
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 10 minutes or until cooked through. Remove from heat, drain and return the potatoes to the saucepan.
3. Mash the potatoes
Roughly mash the potatoes then stir in half of the thyme leaves and half of the garlic. Season to taste with salt, pepper and olive oil. Keep warm by placing a lid on the saucepan or
covering with a tea towel.
4. Crumb and cook the chicken Milanese
Place the panko crumbs on a plate. Press the chicken schnitzels onto the plate to add an extra coat of crumbs on both sides. Heat a generous splash of oil in a frying pan over medium heat. Once the oil is hot, add the chicken for 4 minutes on each side or until just browned and cooked through. Drain on absorbent paper.
5. Cook the kale
Meanwhile, heat a splash of oil in a frying pan over high heat. Add the kale leaves and cook for 2 minutes or until lightly charred and a brighter green colour. Stir through the remaining garlic and chilli to taste. Set aside the kale and keep the frying pan.
6. Crisp the capers
In the same frying pan as the kale, heat a splash of oil over medium heat. Add the capers and cook for 2 minutes or until crisp.
7. Make the piccata sauce
Add the lemon zest, remaining thyme leaves and 2 teaspoons of butter* per person. Cook for 1 minute or until the butter is melted. Add the lemon juice to taste and cook for a further minute to thicken the sauce slightly.
8. To serve
Divide the chicken milanese between serving plates. Serve with the potatoes, kale and piccata sauce.