Lay a piece of clingfilm on your worktop, place a chicken breast on top and cover it with a second piece of clingfilm. Then, using a rolling pin, bat it until the surface area is doubled and the thickness halved. Remove the top piece of clingfilm and sprinkle the escalope with the sage and the pepper, pressing them lightly on to the meat so they stick.
Now the chicken needs to be coated in the breadcrumbs. First, tip the flour into a shallow bowl. Then crack the eggs into a second bowl and whisk them together with the milk. Finally pour the breadcrumbs into a third bowl.
Lay an escalope in the flour. Turn it over a couple of times until evenly coated, then shake off the excess before dunking the chicken in the egg mix. Allow the excess to drip off, before coating the chicken in the breadcrumbs. Repeat with the other three.
Pan-fry the escalopes in a little foaming butter for four to six minutes each side until the breadcrumbs are golden and crispy and the chicken is cooked through. If, like me, you have only one decent- sized pan in the house, keep each cooked escalope warm in a low oven while you fry the rest.
Before serving, melt a little extra butter in the pan and, as it turns nut-brown, squeeze in the lemon juice. Pour a little over each escalope and serve with rocket leaves tossed in olive oil and balsamic vinagar, topped with shavings of fresh parmesan.
Most people work all day, so the thought of coming home and starting an intricate recipe would put us off even opening the cookbook. This supper recipe should not leave you feeling as if you have just served a state banquet at the Guildhall, so relax and give it a go. In my house it's a bit of a family favourite. My kids like it because they like anything in breadcrumbs, I like it because it's cheap and quick to prepare, and my wife likes it because it's light and balanced (or some such nonsense). Anyway, the point is, this is a please-all dish. PM
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Serving Size: 1 Serving (2829g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2492 | ||
Calories from Fat: 965 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.3g | 143 % | |
Saturated Fat 60.5g | 303 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 963.7mg | 297 % | |
Sodium 2461.7mg | 85 % | |
Potassium 5397.2mg | 142 % | |
Total Carbohydrate 198.7g | 58 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 189.9g | ||
Protein 181.2g | 259 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2492
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