Chicken Escalopes with Fried Ginger

Name: Chicken Escalopes with Fried Ginger
Yield: Serves 4
Ingredients: 250 ml (8 fl oz) plus 2 tablespoons groundnut oil; 3 tablespoons finely shredded fresh ginger; 4 x 100 g (4 oz) boneless, skinless, chicken breasts; 4 x 100 g (4 oz) boneless, skinless, chicken breasts; 4 x 100 g (4 oz) boneless, skinless, chicken breasts; 1½ teaspoons salt; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; Plain flour, for dusting; 2 eggs, beaten; 2 tablespoons (25 g/1 oz) unsalted butter; 25 g (2 oz) dried breadcrumbs; Lemon wedges, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This recipe is inspired by my love for the famous Milanese-style breaded veal. I substitute more readily available chicken for the veal. This effortless dish is then paired with crispy-fried ginger for an uncommonly elegant presentation that is quite delectable. Serve it with Firecracker Corn.

Ingredients

250 ml (8 fl oz) plus 2 tablespoons groundnut oil
3

Main course

Method

Heat a wok or large frying-pan over a high heat until it is hot. Add the 250 ml (8 fl oz) of oil and, when it is very hot and slightly smoking, turn the heat to low and deep-fry the ginger until it is cris