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Ingredients
Method
- 4 skinless chicken breasts
- Seasoned flour for dusting
- 75g fresh white breadcrumbs
- 50g grated parmesan
- 2 beaten eggs
- Olive oil
- Knob of butter
- Mix the breadcrumbs and parmesan. Place the breasts between sheets of film and bash until 5mm thick. Dust with seasoned flour, then dip in the beaten egg and coat in the parmesan breadcrumbs.
- Heat the olive oil in a frying pan and add the butter to melt. Once sizzling, cook the coated escalopes for 3-4 mins on each side or until crisp and golden. Serve with a tomato and basil salad.
20 mins
4 serving
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