Parmesan Chicken Escalopes

Parmesan Chicken Escalopes

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Serves 4
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


  1. 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.
  2. 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.
  3. 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.
  4. Fill the baguettes with the mayonnaise, salad leaves and hot chicken.

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