The Ivy Style Chicken Milanese with Truffle Egg

Prep time: 20 min | Cook time: 10 min | Servings: 2

Recreate the iconic elegance of London’s "The Ivy" at home. This dish pairs a golden, crispy chicken schnitzel with the earthy luxury of truffle-topped eggs and a punchy green peppercorn cream.

Ingredients

Main Component

• 2 large Chicken breasts, butterflied and pounded thin

• 60g (1/2 cup) All-purpose flour

• 2 large Eggs, beaten (for breading)

• 150g (2 cups) Panko breadcrumbs

• 50g (1/4 cup) Parmesan cheese, finely grated

• 60ml (1/4 cup) Neutral oil for frying

• 30g (2 tbsp) Unsalted butter

• 2 large Eggs (for topping)

Green Peppercorn Sauce

• 15g (1 tbsp) Butter

• 1 small Shallot, minced

• 15g (1 tbsp) Brined green peppercorns, slightly crushed

• 30ml (2 tbsp) Brandy or Cognac

• 120ml (1/2 cup) Heavy cream

• 5ml (1 tsp) Dijon mustard

Garnish

• 10g (2 tsp) Black truffle carpaccio or truffle flakes

• 1 handful Lamb’s lettuce (mâche/corn salad)

• Sea salt and cracked black pepper to taste

Instructions

1. Season chicken with salt. Dredge in 60g (1/2 cup) flour, dip in beaten egg, then coat in 150g (2 cups) panko mixed with parmesan.

2. Heat 60ml (1/4 cup) oil and 30g (2 tbsp) butter in a skillet over medium-high heat.

3. Fry chicken for 3–4 minutes per side until golden brown and 74°C (165°F) internally. Drain on a wire rack.

4. For sauce, sauté shallot in 15g (1 tbsp) butter. Add 15g (1 tbsp) peppercorns and flambé or reduce with 30ml (2 tbsp) brandy.

5. Stir in 120ml (1/2 cup) heavy cream and 5ml (1 tsp) mustard. Simmer until thickened to coat a spoon.

6. In a separate non-stick pan, fry 2 eggs sunny-side up until whites are set but yolks remain runny.

7. Place chicken on plates. Top each with a fried egg and a generous sprinkle of truffle flakes.

8. Arrange lamb's lettuce around the chicken and serve the peppercorn sauce in a small side jug.