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Member recipe

Chicken escalopes scaloppina

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Serves 6

BBC Good Food Oct 2001

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  • 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


    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.
    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.
    3. Pour over the lemon juice and water. Simmer on a low heat until the sauce thickens.
    4. Season; sprinkle with the chopped parsley and serve immediately.

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