Chicken Escalopes with Parmesan Coating

recipe

Chicken Escalopes with Parmesan Coating

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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 tbsp plain flour
2 eggs
2 tbsp double cream
1 tsp fresh parsley, chopped
1 tsp grated parmesan
1 tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper

Serves: 4 Preparation: 10 Cook Time: 1 Total Time: 11min

Directions

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Lay the chicken breasts between 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.
Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.
Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.
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.

Source: Tesco