Quick Chicken Escalope With Ham and Gruyere
photo by alligirl
- Ready In:
- 4 boneless skinless chicken breasts
- 1 egg, well beaten (milk can also be used)
- salt (do try a flaky sea salt!)
- fresh coarse ground black pepper
- 1 -2 teaspoon hot pepper flakes (or use a pepper sauce as a rub)
- 4 tablespoons butter
- 8 arugula leaves (or use spinach or chard)
- 4 slices ham, high quality (Black Forest or any good ham, and keep extra at hand)
- 1 cup gruyere cheese, coarsely grated
- With a meat mallet, flatten the breasts to a thickness of about 1/4 inch (3/4 cm) on a wooden board sprinkled with flour.
- Preheat broiler (oven grill).
- Brush the egg (or milk) over the chicken cutlets (add water if it looks as if the egg isn't going to stretch to 8 sides).
- Melt the butter in a skillet over quite high heat until foamy. In the meantime season the chicken escalopes on both sides with salt, pepper and pepper flakes, but don't overdo the hot factor! It has to be just a passing flavour!
- Fry the chicken in the butter (you may have to do this in 2 batches) until golden, then turn -- about 2 minutes per side.
- Remove from heat to an oven tin.
- Top each escalope with the arugula (use more if necessary) or trimmed spinach or swiss chard leaves.
- Top that with 1 slice ham each (use more if you like).
- Top the ham with 1/4 cup grated Gruyere cheese each.
- Broil under the oven grill until cheese melts, 1 - 2 minutes.
- Serve with suggested side dishes (in Intro).
Questions & Replies
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Simple and flavorful, this was a welcome week night meal! I had a huge breast, which we split. I did include crushed red pepper flakes, and I'm glad, as they added a little spice. I might play with the seasoning some, but this is really quick and easy to go together. I did finish mine in the toaster oven, so the house didn't get heated up, which is a bonus! I'm sorry it took so long for someone to make this tasty recipe.Thanks so much for sharing, Zurie!
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).