Crispy chicken schnitzel is served with an intense and quick-to-make puttanesca tomato sauce in this tasty meal. Fancy something different? Use prawns instead of chicken for a scampi-style dinner. Traditionally served with boiled or mashed potatoes and salad, however you can choose to serve it with anything you fancy.



3-4 large frozen free-range skinless chicken breasts, defrosted
50g plain flour
2 free-range eggs, beaten
70g frozen breadcrumbs
Finely grated zest 1 lemon
2 garlic cloves, crushed
2 tbsp olive oil
2 x 400g tins cherry tomatoes
230g black olives (unpitted)
7 anchovy fillets from a jar or tin, drained and roughly chopped
Freshly chopped fresh flat leaf parsley (optional) to serve


Heat the oven to 220°C/200°C fan/gas 7. Using a rolling pin, gently bash the chicken breasts between two sheets of cling film until flattened to 2.5cm thick. Set aside.Put the flour, egg and breadcrumbs in 3 separate shallow bowls. Break up the breadcrumbs to prevent lumps. Mix the finely grated lemon zest and ½ tsp of the crushed garlic into the flour and season well with salt and pepper.

First coat the chicken breasts in the flour, then the egg and finally the breadcrumbs, shaking off any excess each time.

Put the chicken on a foil-lined baking tray and drizzle with 1 tbsp oil. Bake for 25 minutes, turning halfway through. Rest the chicken for 5 minutes before slicing.

Meanwhile, fry the remaining garlic in the remaining oil in a pan over a low heat for 2 minutes, then add the tomatoes, olives and anchovies.

Season well and simmer briskly, stirring regularly, for 15 minutes (longer if you have time) until reduced and flavourful.

Serve the chicken with the puttanesca sauce, scatter with parsley (if using) and cut the zested lemon into wedges to squeeze over, if you like.