Best Chicken Escalopes With Parmesan Coating Recipes

Parmesan crusted chicken escalope with slow roasted tomatoes image

Provided by James Martin

Yield Serves 4

Number Of Ingredients 13

6 tomatoes on the vine, halved widthways
4 tbsp olive oil
6 sprigs thyme, leaves picked
salt and freshly ground black pepper
60g/2½oz Japanese panko breadcrumbs
25g/1oz parmesan cheese, freshly grated
1 lemon, zest only
4 chicken breasts, boneless and skinless
75g/3oz plain flour
2 free-range eggs, beaten
50g/2oz butter
1 bunch watercress, leaves picked
1 lemon, cut into wedges

Steps:

Preheat the oven to 150C/300F/Gas 1.
Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil.
Season with salt and black pepper then scatter half the thyme leaves over the top.
Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.
For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs.
Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.)
Season the flour with salt and black pepper then dust the chicken in the flour.
Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly.
Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain.
To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon.

Escalope of Chicken image

Provided by Amy H.

Categories Seafood

Time 35m

Number Of Ingredients 16

8 oz fresh mozzarella, cut into half-inch slices
1/4 c freshly grated parmesan
FOR THE CHICKEN
4 boneless, skinless chicken breasts, sliced in half to make thinner
salt and black pepper to taste
3 egg
1 c all purpose flour
1 c italian bread crumbs
olive oil
FOR THE SAUCE
1 Tbsp olive oil
2 shallots, minced
1 clove garlic, minced
1/2 lb cherry tomatoes
salt & black pepper to taste
2 Tbsp fresh basil, chopped

Steps:

1. Season the flour with salt and pepper. Heat a large skillet with about a half-inch of olive oil to medium-high heat.
2. Once the oil is hot, toss chicken breasts in flour to coat. Shake off excess and dip in egg wash, then roll in breadcrumbs. Lay each into the oil, and fry for about 2 minutes per side, or until golden brown. Remove chicken and place on paper towels to drain.
3. Heat olive oil in heavy pan or skillet over medium heat. Add shallots and garlic, and cook for 2-3 minutes or until softened.
4. Add tomatoes and dried basil. Allow tomatoes to soften, another 2-3 minutes. Season with salt and pepper to taste.
5. Heat the oven to 400 degrees. On a lightly greased baking sheet, place each chicken breast, and top with the tomato sauce. Top with mozzarella, and the Parmesan cheese, drizzle with olive oil to prevent drying out.
6. Bake on center rack for about 8-10 minutes, or until cheese is melted and bubbly and chicken is cooked through.
7. Serve garnished with fresh basil. Serves 4. Serve with fried potatoes seasoned with salt, black pepper & red pepper flakes, Red shard, wilted in just a bit of olive oil with salt, black pepper and minced garlic.