Italian Garlic Chicken with White Bean and Rosemary Mash
Try this easy take on a Milanese-inspired chicken schnitzel, served with a creamy cannellini bean mash and plenty of fresh lemon.
Method
Based on 4 servings, adjust as needed.
Step 1
Crack the egg into a bowl. Peel the garlic, then finely grate into the egg, then do the same with the parmesan using the same grater (this means you don’t lose any garlic to the back of the grater, and it’ll be easier to wash afterwards). Add the milk and a little salt and pepper, and whisk together.
Step 2
Open out the chicken thigh fillets, then cut each one in half. Bash them out slightly using a meat mallet or rolling pin until they are about 1cm thick (if they're already flat, you may not need to do this). Dust the chicken pieces in the flour, shaking off any excess.
Step 3
Tip the breadcrumbs onto a shallow plate. Dip the floured chicken pieces into the beaten egg mixture using tongs, then the breadcrumbs, gently shaking to remove any excess crumbs. Heat a generous drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot, fry for 5-8 mins on each side until crunchy, golden brown and cooked through.
Step 4
Meanwhile, make the mash. Heat 1 tbsp of oil (if cooking for 4) in a small saucepan over high heat and fry the rosemary sprigs for 2-3 mins until crisp. Remove to a plate using clean tongs and set aside. Drain the beans (reserving the liquid from the can) and tip into the pan, then reduce the heat to low. Heat through gently until the beans are warm, then mash using a wooden spoon to form a coarse mash, adding a little of the reserved liquid until the texture is as smooth as you would like. Season and squeeze over 1-2 lemon wedges, to taste. At this stage, you could add in the garlic cream cheese or a little double cream to give the beans a creamier texture, but this stage is optional.
Step 5
Meanwhle, cook the green beans in boiling salted water for 2-3 minutes, drain and leave to one side.
Step 6
Divide the mash and chicken between plates, then strip the crisp rosemary leaves from the stalks and crumble over the chicken. Serve with lemon wedges and green beans on the side.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, grated 1x Sainsbury's Garlic -
20g Parmesan, grated 1x Sainsbury's Grana Padano Cheese 200g -
2 tbsp Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
2 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
2 Rosemary Sprigs 1x Sainsbury's Fresh Packed Rosemary 20g -
1 Lemon, cut into 6 wedges 1x Sainsbury's Lemons -
2 tins Cannellini Beans 2x Sainsbury's Cannellini Beans In Water 400g (235g*) -
4 Chicken Thigh Fillets 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g -
4 tbsp Light Olive Oil, for shallow-frying 1x Sainsbury's Olive Oil, Light In Colour 1L -
150g White Breadcrumbs, fresh, dried or frozen is fine 1x Sainsbury's Natural Fine Breadcrumbs 230g -
300g Green Beans, topped and tailed 1x Sainsbury's Dwarf Beans 300g -
1 Egg, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
3 tbsp Garlic Cream Cheese 1x Philadelphia Garlic & Herbs Soft Cream Cheese 165g