Chicken Piccata Escalope with Fennel and Pea Salad

1 Put a chicken breast on a board and, holding a knife parallel to the board, slice it in 1⁄2 through its depth. Place the 2 slices side by side and, using a rolling pin, bash/flatten to an even thickness, about 4mm. Repeat with other breast.
2 Mix the flour and plenty of seasoning on a large plate. Dip the chicken pieces into the flour, pressing to coat. Set aside.
3 Cook the peas in boiling water for 3min, until tender. Drain and rinse under cold water to cool. Set aside. Finely slice the fennel (use a mandoline, if you have one), put into a large bowl with the caper vinegar and some seasoning, and toss to coat.
4 Heat the oil and 1⁄2 the butter in a large non-stick frying pan over medium-high heat, until melted. Add the chicken escalopes and fry for 5-6min, turning halfway, until cooked through. Remove to a plate and keep warm.
5 Add the stock, lemon juice, capers and remaining butter to the frying pan. Bubble for 5min, stirring to dissolve any caramelised bits, until reduced; check seasoning and remove from heat. Add the lettuce and peas to the fennel and toss gently. Pile on to 4 plates, add a chicken escalope to each, spoon over the sauce and sprinkle with parsley; serve.