I find there is something really encouraging about serving this to my kids. It is warm and homely and the kind of thing I like to call them downstairs to after their bath... to have it sitting on that ready table, a small vase of flowers, some pan-fried chips with herbs and maybe even a small pan of sautéed broccoli.
Slice each chicken breast horizontally to give two thin escalopes. Cover them with a sheet of plastic wrap and pound with a meat mallet until they are of an even thickness and a bit thinner. Dust in flour.
Heat the oil in a large frying pan. Add the four chicken escalopes and cook over medium heat until the underneaths are nicely browned. Turn over and season the cooked sides with salt. Cook until golden underneath and then turn them again and season. Put
© 2010 All rights reserved. Published by Murdoch Books.