Gary O'Hanlon

But a chicken piccata is an absolutely...

Stunning dish.

We've often joked here, lemons and my love of lemons and citric acid and whatnot.

And capers, the brine from the caper and lemon juice play a huge part in a chicken bacchetta.

So really simple.

Let's just say you're doing it for two people.

Take two chicken breasts.

And you just want to run the knife, butterfly them basically, run a good sharp knife through them.

Like a scallop?

Yeah, nice and carefully.

You're going to split it in half, like right in between, flap it out then, between two sheets of cling film or two sheets of parchment paper, bat it out, super thin, season it with fine sea salt, and then you want to dust it in flour, okay?

So you just want to put it, or you're going to pan it just through flour, nothing else.

Hot pan then, vegetable oil in or olive oil, whatever you want.

I tend to just use vegetable oil because I don't want too strong a flavor.

You're going to pan fry that with a decent amount of color.

Get it lovely and golden.

Turn it over.

And then once you turn it over onto the second side, then you got to work...

kind of quickly because obviously you've battered out the chicken quite thin.

As you know yourself, there's not a lot of fat going on there, so it'll cook quickly and it'll dry quickly.