Chicken Cutlets with Smashed Potatoes, Broccolini and Lemon Caper Sauce

Cut potatoes in halves or quarters if large. Place in a pot and cover with cold water and pinch of salt. Bring to the boil and simmer until tender. Drain, crush lightly with half the butter, salt and pepper and keep warm.

Meanwhile, trim broccolini ends. Drain and rinse capers. Cut lemon into wedges. Mince garlic. Pick and chop parsley. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Carefully slice chicken into 3-4 thin slices per breast. Coat well in seasoned flour.

Heat a pan over medium-high heat and add a swirl of oil. Cook the cutlets for 2-3 minutes on each side until brown and cooked through. Remove to a plate. Add remaining butter to pan with garlic and fry for 1 minute. Add capers, parsley and juice of half a lemon and swirl to combine. Taste and season as needed. Add the chicken back in and coat in the sauce.

Tip! Use enough oil to coat the bottom of the pan.

Add a pinch of salt to the boiling water and cook broccolini for 2-3 minutes until bright green and tender. Drain.

Divide the crushed potato between plates with broccolini and chicken, spoon over any remaining sauce and serve with any remaining lemon wedges.

Cut potatoes in halves or quarters if large. Place in a pot and cover with cold water and pinch of salt. Bring to the boil and simmer until tender. Drain, crush lightly with half the butter, salt and pepper and keep warm.

Meanwhile, trim broccolini ends. Drain and rinse capers. Cut lemon into wedges. Mince garlic. Pick and chop parsley. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Carefully slice chicken into 3-4 thin slices per breast. Coat well in seasoned flour.

Heat a pan over medium-high heat and add a swirl of oil. Cook the cutlets for 2-3 minutes on each side until brown and cooked through. Remove to a plate. Add remaining butter to pan with garlic and fry for 1 minute. Add capers, parsley and juice of half a lemon and swirl to combine. Taste and season as needed. Add the chicken back in and coat in the sauce.

Tip! Use enough oil to coat the bottom of the pan.

Add a pinch of salt to the boiling water and cook broccolini for 2-3 minutes until bright green and tender. Drain.

Divide the crushed potato between plates with broccolini and chicken, spoon over any remaining sauce and serve with any remaining lemon wedges.