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

PREPARATION:

1. Lay the chicken breasts between 2 sheets of greaseproof paper. Flatten with a rolling pin until they are about 1cm 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.

PREP/COOK
INFORMATION:

Prep time: 10 minutes
Serves: 4

Source: Tesco

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Chicken Escalopes with Parmesan Coating

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.

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