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Ingredients
| chicken breasts: 4 breasts |
| all-purpose flour (unsifted): 1 Tbl |
| eggs: 2 |
| heavy whipping cream (fluid): 2 Tbl |
| parsley: 1 tsp (chopped) |
| parmesan cheese (grated): 1 tsp |
| vegetable oil: 1 Tbl |
| salt: 1 tsp |
| black pepper: 1 tsp |
Chicken Escalopes With Parmesan Coating
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Lay the chicken breasts between 2 sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess.
- Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.
- Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.
- Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper and serve.