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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love