Chicken Schnitzel, Fried Egg and Herby Caper Butter

You’ll need

serves 1

1 x Chicken breast 

60g cornflour 

2 x eggs

100g panko breadcrumbs 

Veg oil

Salt and pepper 

1 x egg

20g butter

Salt and pepper 

50g butter

1 tbsp capers

Handful of flat Parsley

Handful of tarragon 

Juice of half a lemon

Method

1. Butterfly the chicken breast by slicing through the centre but not all the way through, open it out and place between two pieces of cling film. Beat this with a rolling pin until flattened but not too thin.

2. Heat veg oil up to 170c and cook the chicken until golden all over and cooked through. 3-4 mins on each side, remove from the pan and season 

3. Fry your egg over a low/medium heat, season when cooked.

4. Melt all the ingredients together and pour over the chicken