Chicken Escalopes With Parmesan Coating |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Finger lickin' good, these chicken escalopes are quick and easy to make. Coating them with parmesan gives an interesting flavour and a hint of crunch. Ingredients:
4 skinless chicken breasts |
1 tablespoon all-purpose flour |
2 eggs |
2 tablespoons heavy cream |
1 teaspoon fresh parsley, chopped |
1 teaspoon grated parmesan cheese |
1 tablespoon vegetable oil |
1 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. Lay the chicken breasts between 2 sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess.
2. Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.
3. Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.
4. Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper and serve.
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