CHICKEN ESCALOPES WITH PARMESAN COATING
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
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