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Chicken escalope with rocket, sage and lemon

 


Method 1

Ingredients

For the chicken escalopes

4 boneless chicken breasts, skin removed

10-12 fresh sage leaves, finely chopped

12 black peppercorns, crushed

8 tbsp plain flour

2 free-range eggs, beaten

150ml/5fl oz milk

250g/9oz fresh breadcrumbs

180g/6¼oz unsalted butter

½ lemon, juice only

For the salad

olive oil, for drizzling

splash balsamic vinegar

100g/3½oz wild rocket leaves

80g/3oz freshly grated parmesan, to serve

For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper.

Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.

Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.

Heat half of the butter in a frying pan over a medium to high heat. 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). Remove the breaded escalopes from the pan and keep warm.

Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.)

Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.

For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.

To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan.


Method 2

Ingredients (serves 2)

2 skinless chicken breasts, butterflied and pounded thin (or use pre-prepared escalopes)

6–8 fresh sage leaves

1 small bunch of rocket (arugula)

1 lemon, zest and juice

2 tbsp plain flour (for dusting)

1 egg, lightly beaten

50g (1/2 cup) breadcrumbs (preferably fresh or panko)

Salt and pepper, to taste

2 tbsp olive oil (for frying)

1 tbsp butter (optional, for finishing)

Instructions

Prepare the Chicken:

Place each chicken breast between two sheets of baking paper or cling film.

Pound to about 1 cm thickness using a rolling pin or meat mallet.

Season both sides with salt and pepper.

Bread the Escalopes:

Lightly dust the chicken in flour, dip into beaten egg, then coat in breadcrumbs.

Fry the Chicken:

Heat olive oil in a large frying pan over medium-high heat.

Add the sage leaves and fry for 30 seconds until crisp; remove and set aside.

Add the chicken and cook for 3–4 minutes per side, until golden and cooked through.

Optional: Add a knob of butter to the pan at the end for extra richness.

Dress the Rocket:

Toss the rocket in a bowl with a little lemon juice, zest, olive oil, salt, and pepper.

Serve:

Plate the chicken escalopes, scatter with fried sage, and top with lemony rocket.

Optional: Add lemon wedges or a shaving of Parmesan.



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