Chicken Escalopes with a Herb and Parmesan Crumb, Anchovy & Lemon, Broccoli & Almond

Fri, 23 June 2017

Chicken Escalopes with a Herb and Parmesan Crumb, Anchovy & Lemon, Broccoli & Almond

4 chicken breasts (skinned and flattened)

Vegetable oil

4 eggs (for frying)

For the Crumb

1 egg (beaten)

50ml milk

100g breadcrumbs

1 cup grated parmesan

1 tablespoon chopped parsley

120g white flour

For the anchovy dressing and lemon dressing

100g anchovies

2 lemons (peeled and cut into segments)

2 tablespoons chopped chives

For the crumb

1. Mix the egg and milk together in a shallow bowl.
2. In a separate shallow bowl, mix the breadcrumbs, parmesan and parsley.
3. Season the chicken breast and lightly coat in the flour.
4. Dip the chicken into the egg mixture, then coat with the crumb mixture.

To cook the chicken

1. Heat some vegetable oil in a frying pan and cook the chicken on both sides until golden brown. (4-5 minutes each side)

For the anchovy and lemon dressing

1. Mix the anchovies, lemon segments and chives.

For the Broccoli & Almonds

400g Broccoli Blanched

100g almond flakes toasted

100g butter

Melt the butter in a pan, when it starts to brown add Broccoli & Almonds, season with salt & pepper and toss.

To serve

1. Spoon the dressing over the chicken
2. Fry the eggs and place a fried egg on each chicken breast.
3. Add broccoli.
4. Grate over some fresh parmesan.