Chicken Milanese

Sandwich the chicken breasts between two pieces of cling film (if you have some). Bash the chicken with a rolling pin until it is 1⁄2cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.

Pour 2 tbsp of sour cream into a bowl and mix in 1⁄2 tsp of garlic salt and some pepper. Zest/grate the zest of half the lemon into the sour cream and mix well. Pour the breadcrumbs into another bowl by themselves. Thoroughly coat each flattened chicken breast in the sour cream mix.

Put each chicken breasts into the bowl of breadcrumbs and thoroughly coat them. Tip: Push the breadcrumbs onto the chicken with a little pressure.

Heat 1 tbsp of olive oil on medium-high heat in a non-stick pan. Carefully place the chicken breasts in the pan.

Cook the chicken breast for around 4 mins on each side. Once cooked, the breadcrumbs should be golden. Tip: Once you place the chicken in the pan, resist the temptation to move it around. Tip: If you need to do them in batches you can always put them in the oven to keep warm.

Make a dressing with 1 tbsp of sour cream, 2 tsp of lemon juice and 1 tbsp of olive oil. Snip a tbsp of chives into the dressing as well. Mix really thoroughly with 1⁄4 tsp of salt and a few grinds of black pepper.