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Friday, 27 April 2012

Chicken Escalopes

This is rather an unhealthy way of cooking chicken as the chicken is bread crumbed and then shallow fried. However, as at treat once in a while, it's a brilliant option. The bread crumbs retain the moisture within the chicken and give a very welcome crisp coating.

Chicken breasts (allow one per person)
Bread crumbs (either whizz up stale bread yourself or cheat by buying them pre-made)
Flour, seasoned with salt and pepper
2 Eggs, beaten
Vegetable oil

1. Begin by hammering out the chicken. You do this by laying each breast between cling film and hammering the breast flat using a rolling pin. You are looking for a thickness of 2cm.
2. Coat the chicken in flour, then dip into the beaten egg, before finally coating in bread crumbs.
3. Make sure you pat the bread crumbs firmly onto the chicken.
4. Repeat steps two and three, omitting the flour stage. This double layer of bread ensures a beautifully crisp chicken breast.
5. Fill in a shallow frying pan with the oil, approximately 5 cm deep.
6. Heat on a medium heat for 5 minutes until the oil is nice and hot.
7. Add the chicken breasts carefully to the pan (do not overcrowd the pan).
8. Fry for around 9 minutes or until the chicken is cooked (check this by cutting into a breast).

This is great served with a simple tomato sauce, lemon wedge and green salad. For an imitation of Wagamama's chicken katsu curry, serve the chicken with a shop bought katsu sauce and some sticky rice.

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