Chicken Milanese with Brown Butter & Caper Sauce, Roasted Potato Chips & Roquette Salad

Destination: Italy. Capers are essential in Italian cuisine — they do the heavy lifting in caponata, piccata and spaghetti puttanesca. (The white speckles on some pickled capers are crystals of rutin, a flavonoid — AKA a tasty plant chemical.) Here they're bubbled through nutty brown butter and spooned over a crisp panko-crumbed schnitzel, with roasted potato chips and a lemony roquette salad on the side.

Serves 2 · 20 mins + prep · Eat this dish first
Fresh poultry has a shorter shelf life than red meat, so cook this one early in the week.

In your box

• 2 chicken schnitzels
• 1 ATLAS caper butter tub
• 1 panko breadcrumb pack
• 1 wild roquette pack
• 1 cherry tomato punnet
• 2 desiree potatoes
• 1 lemon
• 1 parsley bunch*

*Parsley may be split between other dishes — read each recipe carefully.

From your pantry

Cooking oil, salt

Equipment

Lined baking tray, frying pan, absorbent paper towel

Method

1. Cook the potato chips. Read the recipe in full before you begin. Preheat the oven to 190°C. Cut the potato into chips and evenly spread onto a lined baking tray with a splash of oil and a pinch of salt. Bake for 15–20 minutes or until golden brown and crisp on the edges, tossing gently halfway through.

2. Prepare the other ingredients. Wash the vegetables. Cut the cherry tomatoes in half, cut the lemon into wedges (removing the pips) and roughly chop 1 teaspoon per 2 people of parsley leaves.

3. Cook the schnitzel. Meanwhile, heat a generous splash of cooking oil in a frying pan over medium heat — ideally the oil should come halfway up the chicken. Recrumb the chicken schnitzel with the panko breadcrumbs. Cook the chicken for 4 minutes on each side or until golden brown and cooked through. Drain on absorbent paper. Don't forget to check on the potatoes!

4. Mix the salad. In a bowl, combine the roquette, cherry tomatoes and half of the parsley. Season with a light drizzle of olive oil, a pinch of salt and a squeeze of lemon.

5. Make the sauce. Drain the oil from the schnitzel pan if necessary and return the pan to a medium heat. Add the caper butter and cook for 1–2 minutes or until bubbling golden brown and smelling nutty. Remove from the heat and finish the sauce with a good squeeze of lemon to stop the butter from cooking.

To serve

Divide the potato chips between serving plates. Top with a chicken Milanese and serve with the side salad. Drizzle your schnitzel with the brown butter caper sauce (or serve it on the side if you want more control over your sauce intake). Sprinkle with the remaining parsley and enjoy!

Chef's tips

• Oven option: lightly spray the schnitzels with cooking oil and cook in a 200°C fan-forced oven for 20–25 minutes, turning halfway, or until lightly golden.

Wanna wing it?

• For an Aussie take on an Italian classic, top your Milanese with melted mozzarella and fresh prosciutto or ham
• Milanese can also be made with pork or veal schnitzel (Cotoletta alla Milanese)
• Make your own breadcrumbs by cutting up stale bread, toasting in a low oven until dry, then blitzing into crumbs

Allergens: wheat, gluten, yeast, dairy.

This dish is in our Italy Cuisine Box, delivered 1st–3rd August — order by Tuesday midnight →