How To Make Chicken Escalope

Ingredients

Method

Firstly, remove any fat and sinew from your chicken breasts. Place a breast between two sheets of clingfilm, leaving a space of 10 cm around the chicken so it can flatten out easily. To flatten, hit the chicken with a rolling pin until it is half a centimetre or less in depth. Don't hit it too hard or the chicken will break apart. Repeat with the other breast. Open up the clingfilm and gently remove the chicken.

Heat some oil in a frying pan. Place the flour, salt and pepper in a large dish and dip the chicken breast in to coat it, making sure it is covered thoroughly. Dust off any excess. Break the 3 eggs into another dish and dip the floured chicken breast in and cover it with the egg mixture. Finally, dip the breast in to a dish filled with the breadcrumbs to coat it.

To check that the oil is at the correct temperature for frying, sprinkle in some breadcrumbs. If the breadcrumbs sizzle and bubble, the oil is at the correct heat. If they absorb the liquid, the oil is too cool. If they burn, the oil is too hot.

Fry the escalopes one at a time, for 1 to 2 minutes on either side, depending on how thick the chicken is. When cooked, remove the escalope from the pan and place on a piece of kitchen towel to absorb any excess oil.

Serve sliced or whole with a sauce of your choice or with salad and a wedge of lemon.