I’ve never made chicken escalope before – I’ve hardly ever eaten one, except once or twice when I ended up in Bush & Fields (the sandwich bar that used to be in the Bush House arcade) and was so hungry I could eat… a squashed chicken breast.
Only 2 of us for supper in the ever-diminishing household tonight – I had a chicken breast and a couple of steaks. I know my daughter often finds steak a bit tough, and a grilled chicken breast sounded boring, so I thought I’d have a go. I didn’t look it up, I just made it up as I went along. Serves two. If you have two chicken breasts.
- 2 chicken breasts
- some polenta – 6 tablespoons perhaps
- salt & pepper to taste
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- 1 tsp paprika (not smoked)
- 1 egg
Bash the chicken breasts flat with the end of a rolling pin. I ended up with something covering about twice the area of the original chicken breast.
Mix the polenta, herbs, salt, pepper & paprika well on a plate. One a separate plate, whisk the egg. Coat each flattened chicken breast with egg, and then cover really well in the polenta mix. Fry each escalope on a fairly high heat until crisp & golden. Delicious and very child-friendly.