Parmesan-fried Chicken Escalopes

Name: Parmesan-fried Chicken Escalopes
Cuisine: British
Ingredients: 40-50 g fresh white breadcrumbs; 30 g Parmesan cheese, freshly grated; 8 pieces of chicken fillet; 50 g plain flour; 1 free-range egg, beaten; Vegetable oil for frying

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A dish that satisfies the breadcrumb fetish but with a little hint of Parmesan to make it slightly more sophisticated. Try to buy the fillet from the breast as it is very tender and a convenient size for children. Serve with Pasta Pomodoro to make a classic escalope milanaise.

Ingredients

40-50 g fresh white breadcrumbs
30 g Parmesan cheese, freshly grated
8

Europe
United Kingdom
Main course
Mediterranean

Method

Mix the breadcrumbs with the Parmesan. Slightly flatten the chicken fillets between 2 sheets of clingfilm with a meat hammer or rolling pin, then season with salt and pepper, if you’re using it. Lightly coat them in the flour, then the beaten egg and finally in the breadcrumb mixture. Heat some vegetable oil in a frying pan and fry the chicken fillets for 2-3 minutes on each side or until golde