Chicken Escalopes with Lemon Butter and Parsley
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Chicken escalopes with lemon butter and parsley
Ingredients
- Grated Pecorino Pepato Cheese - 1.8 oz
- Breadcrumbs - 1.8 oz
- Wheat Flour - 0.7 oz
- Spices - 0.2 oz
- Chocolate eggs - 2 pieces
- Olive Oil - 4 tablespoons
- Chicken fillet - 2 pieces
- Butter - 1.8 oz
- Lemon - ½ piece
- Chopped Sage Leaves - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F and place a large skillet inside to heat up. Mix the Parmesan and breadcrumbs and place them on one plate, put flour and spices on another plate, and pour lightly beaten eggs into a third plate.
Step 2
Place the chicken fillet between 2 pieces of plastic wrap and pound it well to a thickness of 0.5 cm. Dredge the chicken in the flour with spices, then in the egg, and then in the breadcrumbs. Repeat with the egg and breadcrumbs again.
Step 3
Pour oil into the heated skillet and fry the escalopes for 2 minutes on each side until golden brown. Place the skillet with the chicken in the oven and cook for another 4 minutes until done.
Step 4
Meanwhile, make the lemon butter. Melt the butter in a small skillet. Before it starts to darken, add lemon juice and parsley. Mix well.
Step 5
Place the escalopes on warm plates and drizzle with the hot butter. Serve with boiled young potatoes.
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