Chicken Cutlets

Chicken Cutlets

• 2 boneless, skinless chicken breasts, approximately 400-500g


• ½ cup plain flour


• 3 Tbls. extra virgin olive oil


• 2 Tbls. drained capers (in brine or salted, if using salted, rinse them first)


• 60g salted butter


• 8 garlic cloves, smashed & peeled but kept in big chunks


• About 20-30 fresh sage leaves


• ¼ cup white wine


• Juice and zest of 1 lemon


• 100ml chicken stock


• Salt and black pepper

Mashed potato

• 1kg mashing potatoes, (I like Dutch Cream or Desiree), washed well


• 60g unsalted butter, diced and kept cold


• 100ml milk


• Salt

1. Peel the potatoes.


2. Add the potatoes to a pot and cover with cold water. Season well with salt and boil until cooked.


3. Drain the potatoes.


4. Push the potatoes through a ricer. Stir heated milk into mash along with the cold diced butter and some salt. Stir with a wooden spoon or spatula to combine.


5. Split the chicken breasts in half through the center so you are left with 4 thinner pieces of chicken.


6. Place them in between two sheets of baking paper and use a mallet to bash the chicken until it is about 3–4mm thick.


7. Dredge the chicken in the flour and then shake off any excess and set aside.


8. When the pan is hot, add olive oil and butter before adding the chicken and cook for 2 minutes per side, until it is slightly golden.


9. Remove chicken from pan and set aside. Add in capers and sage to sizzle and infuse for 30 seconds, then add in white wine, chicken stock, lemon zest and lemon juice.


10. Once reduced, add the chicken back in, coat it in the sauce and cook a further 2–3 minutes to finish cooking through.


11. Plate with a bed of mashed potato and top with chicken and sauce. Enjoy!