Lemon and garlic chicken schnitzels with quick puttanesca sauce

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Quick wins, tips & make ahead