A tasty chicken escalope in crunchy breadcrumbs, served with tangy fennel salad – it’s ready in 40 minutes and the kids will love it too
- 4 chicken breasts, skinned
- 2tbsp plain flour
- Salt and ground black pepper
- 1 medium egg
- 2tbsp milk
- 75-100g (2½-3½oz) white breadcrumbs
- 4tbsp chopped flat-leaf parsley
- 2tbsp chopped fresh oregano
- About 30g (1oz) butter
- About 4tbsp olive oil
- For the fennel salad:
- 2tbsp mayonnaise
- 2tbsp lemon juice
- 1 very small red onion, finely sliced and then chopped
- 1 fennel bulb, finely sliced and then chopped
- 2tsp small, salted capers, rinsed
- 2tbsp chopped flat-leaf parsley
To make the fennel salad: Mix the mayonnaise and lemon juice in a bowl. Stir in the red onion, fennel, capers and parsley. Season well.
Put each chicken breast between 2 sheets of cling film and using a rolling pin, flatten until they’re an even thickness all over.
Put flour in a shallow bowl and add seasoning. Lightly beat egg and milk in another bowl and mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour to coat, then in egg and lastly in the herby breadcrumbs, covering them well.
Cook escalopes in 2 batches. Heat half the butter and half the olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 mins on each side, pressing it down, until golden brown and cooked through. Remove from the pan, and keep the first batch warm.
Wipe pan clean with kitchen paper. Add the rest of the butter and oil, and when hot, cook the remaining chicken. Cut each piece of chicken into 3 or 4 strips.
Serve with the fennel salad, and potatoes or noodles, if you like.