Chicken Schnitzel with Salsa Verde Butterbeans

SERVES 2
TAKES 40 minutes

A favourite in any household, our chicken schnitzel is a springtime take on the classic with punchy salsa verde-dressed butterbeans. This is the perfect dish when using our 100 day Botterills’ chickens, the breasts are much larger than your average bird and just one is more than enough to feed two people, making for a rather cost-effective meal. We use panko rather than traditional golden breadcrumbs to provide a crunchier texture which lends itself so well to the succulent breast meat. A real crowd pleaser, perfect for enjoying though the much awaited, lighter evenings.

1. Into a relatively deep pan, pour the vegetable oil until the pan is just under a third of the way full. Set on a medium heat to warm up, you want the temperature to come to around 175C.
2. Whilst the oil is heating, pour the flour along with 1 tsp salt and the white pepper into a bowl, mix well to combine and set aside.
3. Crack the eggs into another bowl, beat well and set aside.
4. In another bowl, combine the panko breadcrumbs with the remaining tsp salt, garlic granules, MSG if using and smoked paprika. Place the bowls in order of use – flour first, then egg, then breadcrumbs.
5. Cover a chopping board with clingfilm and place the chicken breasts on top. (you may have to do one at a time depending on the size of your board). Cover the chicken with another layer of clingfilm and using a meat tenderiser (or rolling stick if you don’t have the tenderiser), bash the chicken breasts as evenly and as flat as you can.
6. If you don’t have a thermometer to check the temperature of the oil, simply dip the end of a chopstick into it, if it begins to sizzle its ready.
7. Begin by dredging each breast in flour, shaking off any excess then dip into the egg mixture and finally into the breadcrumbs, be liberal with the breadcrumbs, pushing them into all the nooks and crannies.
8. Carefully lower them into the hot oil (you may need to do this in batches depending on the size of your pan). Fry for 6 minutes, flipping over halfway through until both sides are lovely and golden. Remove and set on a wire rack or some kitchen towel to drain any excess oil. Place in a warm oven whilst you prepare the butterbeans.
9. Place all the fresh herbs, capers, anchovies if using, chilli, garlic, red wine vinegar and 2 tbsp olive oil into a blender and pulse to a thick dressing, you can blend more if you prefer it thinner but ideally it needs to be thick enough to coat the butterbeans. Adjust the seasoning to your tastes at this stage. Set aside whilst you warm the beans through.
10. Place a pan on a medium heat and pour in 1 tbsp olive oil, add in the diced red onion and gently fry until just softened. Add in the butterbeans and 1 tsp salt, stir until they begin to warm through – approx. 3 minutes. Spoon in a generous 2 tbsp of the salsa verde and toss through the beans. Turn off the heat and allow to rest whilst you serve. (this salsa verde recipe will make more than you need for the beans. The rest can be kept in the fridge for other occasions and will last for up to 3 days or 2 months if frozen.
11. Place the schnitzels on plates, or if only using one large, on a serving plate to carve at the table. Spoon generous portions of the beans next to the schnitzel so the flavoured oil mixes with the crunchy panko. Serve with some charred lemon for squeezing. Enjoy!

For the Chicken Schnitzel:

• Vegetable oil, for frying
• 2 skinless and boneless chicken breasts, (or if using our 100 day Botterills’ chickens, 1 breast is large enough to feed 2).
• 250g plain flour
• 2 eggs, beaten
• 400g panko breadcrumbs
• 2 tsp salt
• 1 tsp white pepper
• 1 tsp smoked paprika
• 1 tsp MSG (optional)
• 1 tsp garlic granules

For the Salsa Verde Butterbeans:

• • Olive oil
  • 1 tin of butterbeans, drained
  • 1 small red onion, finely diced
  • Salt, to taste
  • 30g parsley
  • 30g basil
  • 20g mint, leaves removed from sprig
  • 1 red chilli
  • 2 garlic cloves, peeled
  • 1 tsp salt
  • 1 tbsp capers plus a splash of the brine water
  • 3 anchovy fillets (optional)
  • 1 tbsp red wine vinegar