200g mini chicken fillets for 2 people ( I cooked the entire pkt for leftovers), zest of 1 lemon, juice of half a lemon, handful of parsley, butter about 25g. I actually used an extra knob more than in the photo, 2 small anchovy fillet, 10 capers, glug of olive oil and a tor each of brandy and Old Brown Sherry. Brian was in charge of the pasta. Surprise ingredient Corn flour and cake flour 15ml each
Lay plastic wrap on wet counter top place mini fillets on top and cover with wrap. Leave enough space in between for them to be flatten
I have a meat mallet. Brilliant little tool to have. And using the base gently flatten fillets
These are wafer thin but still hold their shape
Surprise ingredient 15ml each of corn flour (Maizena) and cake flour
Salt and pepper the fillets and dip into flours
All floured up
Don't forget to get your pasta on the go. This is a very quick dish to prepare. Heat olive oil and butter in the pan
When bubbles form gently place enough fillets into the pan. They can touch but mustn't overlap
You can see the colour changing on the outer part. Flip and cook on the other side. This happens fast so do not walk away. Remove from pan and keep warm.
You can prepare the zest ahead and cut lemon in half. Juice one half and wedge the other
Add anchovies and squeezed lemon
Add capers and lemon zest
Here I added the extra knobs of butter
Turn off heat
Place fillets back into the pan work on 3-4 fillets per person. If you are my brother-in-law he polished off the lions share of the 18 deboned thigh meat I previously used.
Please stop and appreciate what's going to happen here. Brian has the flame ready, I've got the brandy-OBS in my one hand ( See previous photo) and the camera in my other hand and I don't want to set my kitchen alight or myself for that matter.
This is the result and it's absolutely beautiful
Shake the pan and when the flames die out you are ready to serve. Flambe‘ are so 80's and I love them.
Serve on a bed of buttery tagliattelle
