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Chicken escalopes scaloppina
Serves 6
Easy
Total time:
BBC Good Food Oct 2001
Skip to ingredients
- 6 boneless, skinless chicken breasts each cut horizontally into 2 escalopes
- 100g plain flour
- 2 tbsp olive oil
- 25g butter
- 3 tbsp lemon juice mixed with 3 tbsp water
- 1 - 2 tbsp chopped flatleaf parsley
Method
step 1
Flatten the meat between 2 large sheets of cling film, to make it very thin. Put the flour in a shallow dish and season. Coat each piece of meat in the seasoned flour.step 2
In a large frying pan, heat the oil and butter until very hot. Lay the meat in the pan and brown on each side over a high heat. Do not overcrowd the pan.step 3
Pour over the lemon juice and water. Simmer on a low heat until the sauce thickens.step 4
Season; sprinkle with the chopped parsley and serve immediately.
