This chicken breast battered in parmesan cheese and served with stewed peas is a guarranteed hit for the whole household.
In a fry pan, heat a little olive oil and butter together.
Add the anchovies with a pinch of salt and allow them to melt in.
Add the peas, toss to coat, then add the water and leave the peas to braise until soft.
Make a batter from the beaten egg, parmesan and freshly ground pepper.
In a fresh pan, heat 2 Tablespoons olive oil with 1 Tabespoon butter.
Coat the chicken lightly in flour then dip in the batter and pan fry until golden (about 5 minutes each side).
To serve, finish with pepper, a splash of olive oil and freshly squeezed lemon juice.