CHICKEN ESCALOPES WITH PARMESAN COATING

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Chicken Escalopes With Parmesan Coating image

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.

Provided by English_Rose

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 skinless chicken breasts
1 tablespoon all-purpose flour
2 eggs
2 tablespoons heavy cream
1 teaspoon fresh parsley, chopped
1 teaspoon grated parmesan cheese
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Lay the chicken breasts between 2 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.

Nutrition Facts : Calories 362.4, Fat 11.7, SaturatedFat 3.8, Cholesterol 253.3, Sodium 779.4, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 58.2

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