parmesan chicken escalopes
How to make parmesan chicken escalopes recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
2 skinless chicken breast fillets, halved horizontally
2 tablespoons plain flour
1 egg, beaten
125 g (4 oz) fresh ciabatta breadcrumbs
75 g (3 oz) Parmesan cheese, freshly grated
3 tablespoons sunflower oil
4 small baguettes, cut in half lengthways
4 tablespoons mayonnaise
4 small handfuls of mixed salad leaves
salt and pepper
Method:
Place the chicken halves between 2 pieces of clingfilm and beat with a rolling pin to flatten slightly. Put the flour on a plate and the egg in a dish. On a separate plate, mix together the breadcrumbs and Parmesan and season with salt and pepper.
Coat each piece of chicken lightly in flour, shaking off any excess, dip into the beaten egg and coat in the breadcrumb mixture, pressing them on firmly.
Heat the oil in a large frying pan, add the chicken and cook for about 5 minutes on each side, until golden, crisp and cooked through. Fill the baguette pieces with mayonnaise, salad leaves and the hot chicken.
For chicken Caesar baguettes:
Stir-fry 2 skinless chicken breast fillets, cut into strips, in 2 tablespoons sunflower oil for about 5 minutes or until cooked through. Pile on to 4 pieces of French bread with mixed salad leaves and a drizzle of ready-made Caesar salad dressing. Total cooking time 10 minutes.
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