• 4servings
  • 40minutes
  • 529calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken breasts, skinned

  2. 2tbsp plain flour

  3. Salt and ground black pepper

  4. 1 medium egg

  5. 2tbsp milk

  6. 75-100g (2 1/2-3 1/2oz) white breadcrumbs

  7. 4tbsp chopped flat-leaf parsley

  8. 2tbsp chopped fresh oregano

  9. About 30g (1oz) butter

  10. 4tbsp olive oil

  11. 2tbsp mayonnaise

  12. 2tbsp lemon juice

  13. 1 very small red onion, finely sliced and then chopped

  14. 1 fennel bulb, finely sliced and then chopped

  15. 2tsp small, salted capers, rinsed

  16. 2tbsp chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. To make the fennel salad: Mix the mayonnaise and lemon juice in a bowl. Stir in the red onion, fennel, capers and parsley. Season well.

  2. Put each chicken breast between 2 sheets of cling film and using a rolling pin, flatten until theyre an even thickness all over.

  3. Put flour in a shallow bowl and add seasoning. Lightly beat egg and milk in another bowl and mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour to coat, then in egg and lastly in the herby breadcrumbs, covering them well.

  4. Cook escalopes in 2 batches. Heat half the butter and half the olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 mins on each side, pressing it down, until golden brown and cooked through. Remove from the pan, and keep the first batch warm.

  5. Wipe pan clean with kitchen paper. Add the rest of the butter and oil, and when hot, cook the remaining chicken. Cut each piece of chicken into 3 or 4 strips.

  6. Serve with the fennel salad, and potatoes or noodles, if you like.


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