Chicken Escalope

Chicken Escalope

Lovely with a rocket salad, creamy mash potato and a little ratatouille. Based loosely on a BBC recipe.

Ingredients
4 skinless (and boneless - I think that goes without saying) chicken breasts
A few sprigs of thyme (leaves removed from the "branches")
4 tbsp plain flour
2 eggs (beaten with 2 tbsp of milk)
200g fresh breadcrumbs (I tend to use old granary bread to make the breadcrumbs)
80g unsalted butter and some olive oil (to help stop the butter from burning)
Zest of 2 lemons
Wedge of the lemon to serve

Instructions
1. Butterfly the chicken breasts
2. Season the chicken breasts well (with salt and pepper)
3. Add the lemon zest and thyme leaves to the breadcrumbs
4. Place the flour in a dish, the egg wash in another and the breadcrumb/lemon zest/thyme mix in another
5. In turn, coat well (with care) each of the chicken breasts in flour, egg wash and breadcrumb mix
6. Heat a frying pan, add the butter and olive oil and fry the chicken (I usually do this in two batches (two per batch) and place in the oven for 10 minutes to ensure they are cooked through)
7. To serve slice in half (checking they are cooked through), with a slice of lemon, rocket salad, creamy mash potato and a little ratatouille