Chicken escalope recipe nigella

This recipe is from. Take a chicken breast and lay it on a chopping board cutting board.

Cover the breast with clingflilm plastic wrap or greaseproof paper and pound with a mallet rolling pin or the base of a small heavy saucepan until thin - you will need to pound the thicker end of the breast a little more than the thinner end to make sure the escalope is an even thickness all the way along.

Chicken escalope recipe nigella. Take a chicken breast and lay it on a chopping board cutting board. Cover the breast with clingflilm plastic wrap or greaseproof paper and pound with a mallet rolling pin or the base of a small heavy saucepan until thin - you will need to pound the thicker end of the breast a little more than the thinner end to make sure the escalope is an even thickness all the way along. Spiced chicken escalopes with watercress fennel and radish salad from Simply Nigella.

Feel Good Food page 46 by Nigella Lawson Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe. Allow chicken to thaw and tenderize with a meat mallet until extremely flat but not falling apart.

Prepare three wide dishes or bowls for the breading process 3. In the first dish spread out your flour 4. In the second dish combine dijon mustard egg cinnamon salt and.

Juicy chicken fried in crunchy breadcrumbs served with richly flavoured. Parmesan crusted chicken escalope with slow roasted tomatoes. This recipe is from.

Add the chicken escalopes into the same pan on a fairly high heat so the outsides turn a lovely golden brown. Fry on each side until the juices run clear and the inside is no longer pink. Place the cooked chicken breast fillets into a serving dish.