![]() ![]() (Reserve a little of the remaining butter.) Repeat the process with most of the remaining butter and the remaining two chicken escalopes. Remove the breaded escalopes from the pan and keep warm. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Heat half of the butter in a frying pan over a medium to high heat. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Sprinkle the breadcrumbs onto a plate.ĭredge each chicken escalope in the flour and shake off any excess. Beat the eggs and milk together in a separate bowl. Season the chicken escalopes with the chopped sage and black pepper. ![]() Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). ![]() For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |