Lemon Chicken Scaloppine with Cannellini Bean Mash
Serves 4
Ingredients:
2 x Inghams chicken breast, pounded to ½ cm and then halved
¼ cup (60ml) extra-virgin Colovita olive oil
2 tablespoons of unsalted butter
plain flour (or rice flour for a GF version) for dredging
salt and pepper for seasoning
zest and juice of 2 lemons
3 tablespoons baby capers in vinegar, drained, rinsed
Cannellini mash
2 tablespoons extra-virgin olive oil
2 shallots , thinly sliced
1 garlic clove, finely chopped
2x 400 gr cans Capriccio cannellini beans, drained and rinsed
Method
To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper.
Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. IServe the scaloppine drizzled with sauce with the cannellini bean mash