Ingredients

•   chicken breasts (or veal), hammered between 2 sheets of cling film until very thin, cut into pieces
•   seasoned flour
• 1 oz butter
• 1 oz oil
•   parsley
•   peppercorns
•   red wine
• few drops lemon juice

Method

1. Hammer chicken breasts between 2 sheets of cling film until very thin. Cut into pieces and cover with seasoned flour.
2. Heat 1 oz butter and 1 oz oil in a frying pan. Add chicken when very hot. Sprinkle with more flour, season with salt and pepper. Cook quickly for 10 mins.
3. Add parsley, peppercorns and red wine. Bubble up then add a few drops of lemon juice.
4. Cook another 4–5 mins. Add more lemon juice.
5. Serve as a sticky dish (very little liquid) with baked tomatoes and green beans.

Notes