Chicken Escalopes With Parmesan Coating

1. 1

   Lay the chicken breasts between 2 sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess.

2. 2

   Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan.

3. 3

   Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan.

4. 4

   Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper and serve.

* Per serving · 4 servings · Values may vary.

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