• 2 chicken escalopes, about 0.5 cm (¼ inch) thick
  • 4 tablespoons plain flour
  • 25 g (1 oz) fresh white breadcrumbs
  • 25 g (1 oz) Parmesan cheese, grated
  • 2 tablespoons chopped basil
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • salt and pepper
  • crisp green salad
  • lemon wedges

Season the chicken, then dust both sides in the flour, shaking off any excess.

Mix the breadcrumbs, Parmesan and basil in a shallow dish. Place the beaten egg in another shallow dish.

Dip the escalopes in the beaten egg on both sides, then in the Parmesan breadcrumbs to form an even coating.

Meanwhile, heat the oil in a large frying pan. When hot, add the crumbed escalopes and cook for 3 minutes on each side until crispy, golden and cooked through. Serve immediately with a crisp green salad and lemon wedges.

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