INGREDIENTS

INSTRUCTIONS

If preparing the chicken yourself, skin the breasts, trim off any
residual fat or cartilage and put them, one at a time, between sheets
of cling film and, with a rolling pin, beat out gently into thin
escalopes.
Put the breadcrumbs, parmesan and herbs in a bowl. Season with 1/2
tsp salt and 1/4 tsp pepper. Mix together well. In another bowl,
whisk the egg, then whisk in the milk.
Pass each flattened breast through the egg mixture, allowing excess
to drip back into the bowl, then press it into the coating mixture,
first one side and then the other.
Press down with the palm of your hand to ensure an even coating and
transfer the breasts to a tray, not touching (if they sit on top of
each other they tend to go soggy).
Put 1 tbsp of the oil in a large frying pan over a medium heat. When
hot, swirl in half the butter and, as it sizzles, carefully lay in 2
chicken pieces.
Give them 2-3 minutes on each side. Keep warm in a low oven while you
cook the others. Alternatively, use 2 pans and cook in tandem.
Converted by MC_Buster.
Per serving: 779 Calories (kcal); 53g Total Fat; (61% calories from
fat); 71g Protein; 2g Carbohydrate; 281mg Cholesterol; 601mg Sodium
Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit;
4 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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