Chicken Escalopes With Parmesan Coating

Submitted by English_Rose

"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."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

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.