Chicken Escallops

1. 1

   Combine flour, salt and pepper; set aside for later.

2. 2

   Combine bread crumbs and Parmesan cheese, set aside for later.

3. 3

   Open each breast and lay on waxed paper, pound flat with mallet.

4. 4

   Dredge with flour mixture, refrigerate 1/2 hour.

5. 5

   Combine egg and water, whip. Dip each floured breast in egg mixture, drain thoroughly.

6. 6

   Coat each with bread crumb-cheese mixture, press coating on firmly with knife blade.

7. 7

   Cover lightly and refrigerate 1/2 hour for coating to firm.

8. 8

   Heat oil in heavy skillet until bread cube sizzles gently and browns on the edges.

9. 9

   Fry each escallop in hot oil 4 minutes on each side or until thoroughly cooked.

10. 10

    Place on serving platter and drizzle with hot chicken gravy, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.