Crispy parmesan chicken & creamy leek butter beans

Method

• step 1

  Put the chicken between two pieces of baking parchment and lightly bash with a rolling pin to flatten to around 1cm thick.

• step 2

  Put the egg and flour into two separate shallow bowls, then beat the egg using a fork. Put the panko on a plate and mix with the parmesan, thyme leaves and a pinch of salt. Dip each chicken breast in flour, followed by the egg, then the panko. Set aside in the fridge.

• step 3

  Halve and thinly slice the leeks. Heat the butter and 1 tbsp oil in a frying pan over a medium heat. Add the leeks and fry for 5 mins until softened, then tip in the butter beans along with their liquid. Simmer for 5 mins, then add the mustard, crème fraîche, lemon zest and juice. Season to taste.

• step 4

  Meanwhile, heat the remaining 5 tbsp oil in a non-stick frying pan over a medium heat. Fry the chicken for 2-3 mins on each side until golden and cooked through. Spoon the beans onto two plates, top with the crispy chicken and serve with long-stemmed broccoli on the side, if you like.