Parmesan Chicken Escalopes

cook 20 mins
  • 2 skinless chicken breast fillets, halved horizontally
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 125 g (4 oz) fresh ciabatta breadcrumbs
  • 75 g (3 oz) freshly grated Parmesan cheese
  • 3 tablespoons sunflower oil
  • 4 small baguettes, cut in half lengthways
  • 4 tablespoons mayonnaise
  • 4 small handfuls mixed salad leaves
  • salt and pepper
  • Place the chicken halves between 2 pieces of clingfilm 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 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 them 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 baguette pieces with mayonnaise, salad leaves and the hot chicken.
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