Butter up for speedy schnitzels that will win hearts and please souls. This 20-minute done-and-dusted dinner gets a leg up from ready-to-cook crumbed chicken fillets. Get them in the pan, then get whipping up a properly gourmet butter that will make you feel like a graduate of Le Cordon Bleu. Chef's hat optional.
Heat 40ml (2 tablespoons) oil in a frypan over medium heat. Add schnitzels and cook for 4 minutes each side or until golden and cooked through. Drain on absorbent paper and season with a pinch of salt and pepper. Wipe out pan. While schnitzels are cooking, continue with step 2.
Peel and crush garlic. Finely zest lemon. Finely chop parsley leaves. Place garlic, lemon zest, parsley, butter, ¼ teaspoon salt and a pinch of pepper in a bowl and mix well to combine. Set aside.
Trim broccolini and cut in half. Rinse and drain cannellini beans. Juice lemon.
Heat remaining oil in a frypan over medium-high heat. Add broccolini and 40ml (2 tablespoons) water, cover with a lid and cook for 2–3 minutes or until just tender. Add cannellini beans and lemon juice, season with salt and pepper, stir, and cook for 2 minutes or until heated through. While broccolini is cooking, continue with step 5.
Heat garlic butter in a saucepan over medium heat for 2 minutes or until butter is melted and garlic is fragrant. Season with salt and pepper. Remove from heat and set aside.
Toss salad leaves with your favourite dressing. Divide broccolini and schnitzels between plates and sprinkle over almonds. Spoon over garlic butter and serve with salad.