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every one a dinner
Parmesan Chicken Escalopes
A super quick and very tasty lunch for when time is precious.
Cooking time – 20 minutes
2 skinless chicken breasts fillets, halved horizontally 2 tbsp plain flour 1 egg, beaten 125 g/ 4 oz fresh ciabatta breadcrumbs 75 g/ 3 oz Parmesan cheese, grated 3 tbsp sunflower oil 4 small baguettes, halved lengthways 4 tbsps mayonnaise 4 small handfuls mixed salad leaves Salt and freshly ground black pepper
- Place the chicken halves between 2 pieces of cling film and beat with a rolling pin to flatten slightly. Put the flour on a plate and the egg in a dish. On a separate plate, mix together the breadcrumbs and Parmesan and season lightly with salt and pepper.
- Lightly coat each piece of chicken in flour, shaking off any excess, dip into the beaten egg and coat in the breadcrumb mixture, pressing it on firmly.
- Heat the oil in a large frying pan, add the chicken and cook for about 5 minutes, turning once, until golden, crisp and cooked through.
- Fill the baguettes with the mayonnaise, salad leaves and hot chicken.
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