Monday, 6 September 2010

Parmesan and Lemon Chicken Escalopes


For 4 people

4 chicken breasts
1 lemon, zest only, finely grated
100g Parmesan cheese, grated
Breadcrumbs from 2 slices seeded bread
Salt and freshly ground pepper
2 tbsp flour, lightly seasoned
2 eggs, beaten
vegetable oil for frying

In a bowl, mix the breadcrumbs, Parmesan and lemon zest, season with salt and pepper.

Place the chicken breasts, one at a time between 2 pieces of cling film and flatten with a rolling pin.

Dip the chicken pieces first into the flour (shake off any excess)  then into the beaten egg and finally into the breadcrumbs.

Heat the oil in a large heavy based frying pan at a moderate temperature and fry the chicken breasts for 5 minutes each side until golden brown and cooked through.

Serve with a little mayonnaise, chipped or boiled potatoes, corn niblets or salad and a wedge of lemon.

If you like spicy chicken add a few chilli flakes to the breadcrumbs.


  1. Oh, yes. We would like this dinner a lot.

  2. We made a similar thing and served it with some Tarrogan Leeks. The recipe was one taken fromShaun Hill's "Better Gravy". Lovely recipe you have here too.


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