Chicken Cutlets with Smashed Potatoes, Broccolini and Lemon Caper Sauce

Cut Dutch cream 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 and green beans ends. Drain baby capers. Mince garlic clove. Pick and chop flatleaf parsley leaves. Juice the lemon. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Coat chicken well in seasoned flour.

Heat a pan over medium-high with oil. Cook chicken 2-3 minutes per side or until cooked through. Remove and place aside. Melt remaining butter and garlic for 1 minute. Stir in capers, parsley, and lemon juice, taste and season. Return chicken and juices to coat.

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

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

Cut Dutch cream 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 and green beans ends. Drain baby capers. Mince garlic clove. Pick and chop flatleaf parsley leaves. Juice the lemon. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Coat chicken well in seasoned flour.

Heat a pan over medium-high with oil. Cook chicken 2-3 minutes per side or until cooked through. Remove and place aside. Melt remaining butter and garlic for 1 minute. Stir in capers, parsley, and lemon juice, taste and season. Return chicken and juices to coat.

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

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

Cut Dutch cream 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 and green beans ends. Drain baby capers. Mince garlic clove. Pick and chop flatleaf parsley leaves. Juice the lemon. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Coat chicken well in seasoned flour.

Heat a pan over medium-high with oil. Cook chicken 2-3 minutes per side or until cooked through. Remove and place aside. Melt remaining butter and garlic for 1 minute. Stir in capers, parsley, and lemon juice, taste and season. Return chicken and juices to coat.

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

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

Cut Dutch cream 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 and green beans ends. Drain baby capers. Mince garlic clove. Pick and chop flatleaf parsley leaves. Juice the lemon. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Coat chicken well in seasoned flour.

Heat a pan over medium-high with oil. Cook chicken 2-3 minutes per side or until cooked through. Remove and place aside. Melt remaining butter and garlic for 1 minute. Stir in capers, parsley, and lemon juice, taste and season. Return chicken and juices to coat.

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

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

Cut Dutch cream 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 and green beans ends. Drain baby capers. Mince garlic clove. Pick and chop flatleaf parsley leaves. Juice the lemon. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Coat chicken well in seasoned flour.

Heat a pan over medium-high with oil. Cook chicken 2-3 minutes per side or until cooked through. Remove and place aside. Melt remaining butter and garlic for 1 minute. Stir in capers, parsley, and lemon juice, taste and season. Return chicken and juices to coat.

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

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

Cut Dutch cream 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 and green beans ends. Drain baby capers. Mince garlic clove. Pick and chop flatleaf parsley leaves. Juice the lemon. Bring a small pot of water to boil for step 5.

Season flour with salt and pepper. Coat chicken well in seasoned flour.

Heat a pan over medium-high with oil. Cook chicken 2-3 minutes per side or until cooked through. Remove and place aside. Melt remaining butter and garlic for 1 minute. Stir in capers, parsley, and lemon juice, taste and season. Return chicken and juices to coat.

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

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