Chicken escalope with tarragon and leeks

Escalopes are slices from white meat. Usually they are flattened out with a cutlet bat, partly as a tenderising measure and partly so there will be an even thickness of meat that will cook uniformly.

Chicken legs make a more flavourful version than breasts, but are more fiddly as the legs will need boning as well as flattening.

Crisp breadcrumb-coated escalopes will be left soggy by most sauces and are best served with salad or pasta or, as in this recipe, a vegetable accomp