Chicken escalopes with parmesan & parsley crumb

by Jenny Chandler

A quick and tasty weeknight meal from regular demo chef Jenny Chandler


4 boned and skinned chicken breasts
50g parmesan, finely grated
50g fine breadcrumbs
1 tbsp finely chopped parsley stalks
1 egg, beaten and seasoned with salt and pepper
Olive oil


Slice the breasts in half horizontally, opening them up like a book. Flatten the flesh with a rolling pin until they are about 1cm thick.

Mix together the parmesan, breadcrumbs and parsley in a shallow dish. Pour the seasoned egg onto a rimmed plate.

Now dip each flattened breast into the egg and then into the crumbs to cover it on both sides. Heat up enough oil to cover the bottom of a frying pan and cook both sides of the chicken until crisp and golden—about 5 mins on each side.

Slice the chicken escalope in half on the diagonal, enabling you to check that the chicken is completely cooked through.

Recipe: Jenny Chandler