Ingredients for Chicken Escalopes
4 skinless chicken breasts
10-12 fresh parsley leaves, finely chopped
12 black peppercorns, crushed
8 tbsp plain flour
2 free-range eggs, beaten
150ml milk
250g fresh breadcrumbs
180g unsalted butter
1 lemon

1. Sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened & become thinner. Remove and discard the cling film. Season the chicken escalopes with the chopped parsley and black pepper.

2. Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate. Place each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then place it in the breadcrumbs until completely coated.

3. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan, plate it with salad (or couscous, which I did) & squeeze lemon juice over the escalopes along with serving a wedge of lemon on the side.

Quick, Simply & Yummy as hell!

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